BAR FOR FROZEN DESSERT

To provide a bar for frozen dessert having high physical safety and having food safety.SOLUTION: A bar for frozen dessert has a plurality of sheets of base paper bonded together with an adhesive, the adhesive containing a thermoplastic resin and a rubber component in a weight ratio of 90:10-50:50 in...

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Bibliographic Details
Main Authors OKUDA TOSHIHIRO, KAMIO HIROMITSU, TANAKA HIROKUNI, IIMORI TAKESHI, AONUMA MIKA
Format Patent
LanguageEnglish
Japanese
Published 24.12.2020
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
IMPREGNATING OR COATING OF PAPER
LAYERED PRODUCTS
LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT ORNON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
PAPER NOT OTHERWISE PROVIDED FOR
PAPER-MAKING
PERFORMING OPERATIONS
PREPARATION THEREOF
PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D
PRODUCTION OF CELLULOSE
PULP COMPOSITIONS
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
TEXTILES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TRANSPORTING
TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G
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Summary:To provide a bar for frozen dessert having high physical safety and having food safety.SOLUTION: A bar for frozen dessert has a plurality of sheets of base paper bonded together with an adhesive, the adhesive containing a thermoplastic resin and a rubber component in a weight ratio of 90:10-50:50 in solid content.SELECTED DRAWING: None 【課題】物理的な安全性が高く、かつ、食品安全性を備えた冷菓用棒材を提供する。【解決手段】複数枚の原紙が接着剤で貼合されてなり、前記接着剤が、熱可塑性樹脂とゴム成分を９０：１０〜５０：５０の固形分重量比で含む冷菓用棒材。【選択図】なし
Bibliography:Application Number: JP20190112610