NOUVELLE CONFISERIE A LA CROUSTILLANCE AMELIOREE
The present invention concerns a novel composition for a non-cariogenic confectionery or pharmaceutical product obtained by a hard sugar-coating method, and having improved crispiness relative to the prior art products. The invention also concerns the method of implementing said composition in the p...
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Main Authors | , , |
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Format | Patent |
Language | French |
Published |
04.09.2015
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Subjects | |
Online Access | Get full text |
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Abstract | The present invention concerns a novel composition for a non-cariogenic confectionery or pharmaceutical product obtained by a hard sugar-coating method, and having improved crispiness relative to the prior art products. The invention also concerns the method of implementing said composition in the production of a non-cariogenic sugar-coated chewing-gum, characterised in that it helps considerably reduce the time taken to produce said products. |
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AbstractList | The present invention concerns a novel composition for a non-cariogenic confectionery or pharmaceutical product obtained by a hard sugar-coating method, and having improved crispiness relative to the prior art products. The invention also concerns the method of implementing said composition in the production of a non-cariogenic sugar-coated chewing-gum, characterised in that it helps considerably reduce the time taken to produce said products. |
Author | DEMEULEMEESTER PATRICE ORTIZ DE ZARATE DOMINIQUE BARRE ANTOINE |
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Snippet | The present invention concerns a novel composition for a non-cariogenic confectionery or pharmaceutical product obtained by a hard sugar-coating method, and... |
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SubjectTerms | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
Title | NOUVELLE CONFISERIE A LA CROUSTILLANCE AMELIOREE |
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