CN105211483A - A kind of tasty and refreshing sugar of sugar-free with bitter taste and preparation method thereof - Google Patents
A kind of tasty and refreshing sugar of sugar-free with bitter taste and preparation method thereof Download PDFInfo
- Publication number
- CN105211483A CN105211483A CN201510761693.0A CN201510761693A CN105211483A CN 105211483 A CN105211483 A CN 105211483A CN 201510761693 A CN201510761693 A CN 201510761693A CN 105211483 A CN105211483 A CN 105211483A
- Authority
- CN
- China
- Prior art keywords
- sugar
- tasty
- refreshing
- sorbite
- free
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of tasty and refreshing sugar of sugar-free with bitter taste, this tasty and refreshing sugar is prepared from by following raw materials according: D-sorbite 70-80 part, isomalt 10-20 part, Sucralose 0.1-0.6 part, citric acid 4 parts, flavoring essence 0.1-2 part, menthol 0.1 part, dolomol 0.5-1.0 part.This tasty and refreshing sugared cool taste, unique flavor, not easily cause decayed tooth, obesity, hyperglycaemia.The invention still further relates to the above-mentioned preparation method with the tasty and refreshing sugar of sugar-free of bitter taste, comprise the steps such as hot melt, pulverizing, compressing tablet, the method is simply easy to operation, the constant product quality made, is easy to carry about with one and eats.
Description
Technical field
The present invention relates to food technology field, particularly a kind of formula of tasty and refreshing candy and preparation method.
Background technology
Tasty and refreshing sugar is the general designation of fresh breath class candy, and scope comprises traditional colloid chewing gum, peppermint candy, sugar-free compressing tablet peppermint candy, thoat-soothing drops etc.
The key of sugarfree foods is in the definition of " sugar ".Sugar can refer to white sugar specially, also can refer to various pleasantly sweet, can be transformed into glucose in human body food composition, such as maltose, glucose, fructose, HFCS etc.Even from broad terms, even there is no sweet taste, as long as digestedly glucose can be converted into, also can be called " glucide ".
According to the generic concept of European countries, sugarfree foods containing sucrose and the sugar coming from glucidtemns, can not comprise glucose, maltose, fructose, starch syrup, glucose syrup, HFCS etc.But it must containing the substitute being equivalent to sugar, the general sweetener kind adopting the not raise blood sugar such as sugar alcohol or compound sugar.
According to CNS " pre-packaged food for special foods label general rule " regulation, the requirement of " sugar-free " refers to that the sugar content of every 100 grams or 100 milliliters in solid or liquid food is not higher than 0.5% (namely 0.5 gram).
Sugarfree foods as health-oriented products more and more by people cognition with accept, the simple sugars (sucrose, fructose and maltose etc.) easily causing decayed tooth, obesity, hyperglycaemia is substituted with the xylitol be not easily absorbed by the body or multi-sugar alcohol, its effect is exactly the sense of taste of sugar, does not but have the energy of simple sugars simultaneously good for health again.Recognize that by making people to the understanding of sugarfree foods sugarfree foods is not only the special of diabetes patient, sugarfree foods also has mothproof tooth, prevents fat effect, and more young people is oneself, for child selects sugarfree foods to absolutely prove, sugar-free is healthy trend to the head of a family.
D-sorbite, another name sorbierite.English name Sorbitol, D-Glucitol, Sorbol, D-Sorbitol.Molecular formula is C
6h
14o
6, molecular weight is 182.17.For white hygroscopic powder or crystalline powder, sheet or particle, odorless.Different according to crystallization condition, fusing point changes within the scope of 88-102 DEG C, relative density about 1.49.(1g is dissolved in about 0.45mL water) soluble in water, is slightly soluble in ethanol and acetic acid.Have refrigerant sweet taste, sugariness is about the half of sucrose, and calorific value is close with sucrose.
Isomalt, white odorless crystallization, taste is sweet, and sugariness is about the 45%-65% of sucrose, slightly moisture absorption melting range 145-150 DEG C, specific rotatory power >=+91.5 ° (4% aqueous solution, M/V); Water-soluble, lower than sucrose during its solubility room temperature in water, after intensification, close to sucrose, ethanol can be insoluble to.
The sugariness of food is too high, often produces sweet soapy feeling, affects the desire that people eat.In prior art, people often can add some edible additives to improve mouthfeel in food, and such as: lemon acid is often used to the tart flavour increasing food, menthol is used to the refrigerant sense increasing food.
Summary of the invention
It is unique that technical problem to be solved by this invention is to provide a kind of cool taste, not easily causes the tasty and refreshing sugar of the unique flavor of decayed tooth, obesity, hyperglycaemia.
Another one technical problem to be solved by this invention is to provide a kind of preparation method of above-mentioned candy, makes it simply be easy to operation; And the tasty and refreshing sugared steady quality that employing this method is made, be easy to carry about with one and eat.
In order to solve the problems of the technologies described above, the present invention adopts following technical proposal:
There is back the tasty and refreshing sugar of sugar-free of bitter taste, it is characterized in that described tasty and refreshing sugar is prepared from by the raw material of following masses number: D-sorbite 70-80 part, isomalt 10-20 part, Sucralose 0.1-0.6 part, citric acid 4 parts, flavoring essence 0.1-2 part, menthol 0.1 part, dolomol 0.5-1.0 part.
Preferably, described flavoring essence is selected from one or more in Rose type essence, passion fruit type essence, lemon type essence, Mint Essence.
Preferably, described tasty and refreshing sugar is prepared from by the raw material of following masses number: D-sorbite 75 parts, isomalt 15 parts, Sucralose 0.3 part, citric acid 4 parts, flavoring essence 0.2 part, menthol 0.1 part, dolomol 0.6 part.
There is back a preparation method for the tasty and refreshing sugar of sugar-free of bitter taste, it is characterized in that described method is made up of the following step:
(1) by after fusing at D-sorbite 110 DEG C, adding granularity is 80-100 object isomalt, after fully stirring, it is kept 60min at 80-85 DEG C, then be less than 40% in relative humidity, temperature is spent the night at being less than 20 DEG C cooling, pulverizes, cross 60 mesh sieves, obtain D-sorbite particle;
(2) other residue batching in formula except dolomol is mixed rear mistake 80 mesh sieve, before adding, step gained D-sorbite particle and dolomol, mix;
(3) compressing tablet, arranges, packs and get final product.
Advantageous Effects of the present invention is as follows:
One, sugar-free: not containing sucrose, sugar-free, low-calorie, can not cause decayed tooth, fat or blood sugar rising.
Two, there is refrigerant sense, can fresh breath.
Three, environmental protection: buccal tablets type, directly melts, and does not produce colloid residual contamination environment.
Four, instant.
Five, unique flavor.
In the present invention's formula, with citric acid: the ratio of menthol=4:0.1 adjusts taste, except producing foresighted tart flavour and cool taste, also can produce a kind of unforeseeable time bitter taste, this time bitter taste mouthfeel is unique, makes us feeling joyful.About the proof of this technique effect is tested, be documented in embodiment part in detail.
In order to better set forth technical scheme, below in conjunction with detailed description of the invention, the present invention is further illustrated, but protection domain of the presently claimed invention is not limited to the following example.
Detailed description of the invention
Embodiment 1
Formula D-sorbite 70 parts, isomalt 10 parts, Sucralose 0.1 part, citric acid 4 parts, 0.1 part, Rose type essence, menthol 0.1 part, dolomol 0.5 part.
Method for making
(1) by after fusing at D-sorbite 110 DEG C, adding granularity is 80-100 object isomalt, after fully stirring, it is kept 60min at 80-85 DEG C, then be less than 40% in relative humidity, temperature is spent the night at being less than 20 DEG C cooling, pulverizes, cross 60 mesh sieves, obtain D-sorbite particle;
(2) other residue batching in formula except dolomol is mixed rear mistake 80 mesh sieve, before adding, step gained D-sorbite particle and dolomol, mix;
(3) compressing tablet, arranges, packs and get final product.
Mouthfeel is evaluated
Test method: adopt mono blind method, totally 20 people (men and women half and half) participate in evaluation.Everyone gives four kinds of tasty and refreshing sugar respectively: for the tasty and refreshing sugar of examination and contrast tasty and refreshing sugared 1,2,3.Wherein prepare as stated above for the tasty and refreshing sugar of examination; Contrast tasty and refreshing sugared 1 except not having citric acid and menthol, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.Contrast tasty and refreshing sugared 2 except not having citric acid, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.Contrast tasty and refreshing sugared 3 except not having menthol, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.
Result of the test sees the following form, and result shows, with citric acid: the ratio of menthol=4:0.1 adjusts taste, and except producing tart flavour and cool taste, also can produce a kind of unforeseeable time bitter taste, this time bitter taste mouthfeel is unique, can be accepted by most people.
Table 1 mouthfeel is evaluated
Embodiment 2
Formula D-sorbite 80 parts, isomalt 20 parts, Sucralose 0.6 part, citric acid 4 parts, 2 parts, passion fruit type essence, menthol 0.1 part, dolomol 1.0 parts.
Method for making
(1) by after fusing at D-sorbite 110 DEG C, adding granularity is 80-100 object isomalt, after fully stirring, it is kept 60min at 80-85 DEG C, then be less than 40% in relative humidity, temperature is spent the night at being less than 20 DEG C cooling, pulverizes, cross 60 mesh sieves, obtain D-sorbite particle;
(2) other residue batching in formula except dolomol is mixed rear mistake 80 mesh sieve, before adding, step gained D-sorbite particle and dolomol, mix;
(3) compressing tablet, arranges, packs and get final product.
Mouthfeel is evaluated
Test method: adopt mono blind method, totally 20 people (men and women half and half) participate in evaluation.Everyone gives four kinds of tasty and refreshing sugar respectively: for the tasty and refreshing sugar of examination and contrast tasty and refreshing sugared 1,2,3.Wherein prepare as stated above for the tasty and refreshing sugar of examination; Contrast tasty and refreshing sugared 1 except not having citric acid and menthol, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.Contrast tasty and refreshing sugared 2 except not having citric acid, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.Contrast tasty and refreshing sugared 3 except not having menthol, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.
Result of the test sees the following form, and result shows, with citric acid: the ratio of menthol=4:0.1 adjusts taste, and except producing tart flavour and cool taste, also can produce a kind of unforeseeable time bitter taste, this time bitter taste mouthfeel is unique, can be accepted by most people.
Table 2 mouthfeel is evaluated
Embodiment 3
Formula D-sorbite 75 parts, isomalt 15 parts, Sucralose 0.3 part, citric acid 4 parts, 0.6 part, lemon type essence, menthol 0.1 part, dolomol 0.2 part.
Method for making
(1) by after fusing at D-sorbite 110 DEG C, adding granularity is 80-100 object isomalt, after fully stirring, it is kept 60min at 80-85 DEG C, then be less than 40% in relative humidity, temperature is spent the night at being less than 20 DEG C cooling, pulverizes, cross 60 mesh sieves, obtain D-sorbite particle;
(2) other residue batching in formula except dolomol is mixed rear mistake 80 mesh sieve, before adding, step gained D-sorbite particle and dolomol, mix;
(3) compressing tablet, arranges, packs and get final product.
Mouthfeel is evaluated
Test method: adopt mono blind method, totally 20 people (men and women half and half) participate in evaluation.Everyone gives four kinds of tasty and refreshing sugar respectively: for the tasty and refreshing sugar of examination and contrast tasty and refreshing sugared 1,2,3.Wherein prepare as stated above for the tasty and refreshing sugar of examination; Contrast tasty and refreshing sugared 1 except not having citric acid and menthol, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.Contrast tasty and refreshing sugared 2 except not having citric acid, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.Contrast tasty and refreshing sugared 3 except not having menthol, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.
Result of the test sees the following form, and result shows, with citric acid: the ratio of menthol=4:0.1 adjusts taste, and except producing tart flavour and cool taste, also can produce a kind of unforeseeable time bitter taste, this time bitter taste mouthfeel is unique, can be accepted by most people.
Table 3 mouthfeel is evaluated
Claims (4)
1. there is back the tasty and refreshing sugar of sugar-free of bitter taste, it is characterized in that described tasty and refreshing sugar is prepared from by the raw material of following masses number: D-sorbite 70-80 part, isomalt 10-20 part, Sucralose 0.1-0.6 part, citric acid 4 parts, flavoring essence 0.1-2 part, menthol 0.1 part, dolomol 0.5-1.0 part.
2. a kind of tasty and refreshing sugar of sugar-free with bitter taste according to claim 1, is characterized in that one or more that described flavoring essence is selected from Rose type essence, passion fruit type essence, lemon type essence, Mint Essence.
3. a kind of tasty and refreshing sugar of sugar-free with bitter taste according to any one of claim 1,2, is characterized in that described tasty and refreshing sugar is prepared from by the raw material of following masses number: D-sorbite 75 parts, isomalt 15 parts, Sucralose 0.3 part, citric acid 4 parts, flavoring essence 0.2 part, menthol 0.1 part, dolomol 0.6 part.
4. a kind of preparation method with the tasty and refreshing sugar of sugar-free of bitter taste described in claim 1, is characterized in that described method is made up of the following step:
(1) by after fusing at D-sorbite 110 DEG C, adding granularity is 80-100 object isomalt, after fully stirring, it is kept 60min at 80-85 DEG C, then be less than 40% in relative humidity, temperature is spent the night at being less than 20 DEG C cooling, pulverizes, cross 60 mesh sieves, obtain D-sorbite particle;
(2) other residue batching in formula except dolomol is mixed rear mistake 80 mesh sieve, before adding, step gained D-sorbite particle and dolomol, mix;
(3) compressing tablet, arranges, packs and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510761693.0A CN105211483A (en) | 2015-11-10 | 2015-11-10 | A kind of tasty and refreshing sugar of sugar-free with bitter taste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510761693.0A CN105211483A (en) | 2015-11-10 | 2015-11-10 | A kind of tasty and refreshing sugar of sugar-free with bitter taste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105211483A true CN105211483A (en) | 2016-01-06 |
Family
ID=54981099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510761693.0A Pending CN105211483A (en) | 2015-11-10 | 2015-11-10 | A kind of tasty and refreshing sugar of sugar-free with bitter taste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105211483A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851437A (en) * | 2016-04-21 | 2016-08-17 | 李东荣 | Honeysuckle throat clearing and moistening sugar and preparation method thereof |
| CN106244733A (en) * | 2016-08-01 | 2016-12-21 | 昆明古凤食品有限公司 | The processing method of Paeonia suffruticosa brown sugar |
| CN106900959A (en) * | 2017-05-10 | 2017-06-30 | 苏州工业园区尚融科技有限公司 | A kind of tasty and refreshing sugar of functional sugar-free and preparation method thereof |
| CN107156411A (en) * | 2017-05-10 | 2017-09-15 | 苏州工业园区尚融科技有限公司 | It is a kind of to improve the tasty and refreshing sugar of sugar-free of immune function of human body |
| CN108925731A (en) * | 2018-08-31 | 2018-12-04 | 阜阳健诺生物科技有限公司 | A kind of appetizing chewing sugar and preparation method thereof |
| CN108991205A (en) * | 2018-06-29 | 2018-12-14 | 贵州苗嗓子原生态产业发展有限公司 | A kind of peppermint candy and preparation method thereof |
| CN109156583A (en) * | 2018-08-01 | 2019-01-08 | 中山市瑞美食品有限公司 | A kind of lemon peppermint candy and preparation method thereof |
| CN117461709A (en) * | 2023-12-13 | 2024-01-30 | 广东海亿健康科技有限公司 | Functional sugar-free mint and preparation method thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1990015A (en) * | 2005-12-29 | 2007-07-04 | 株洲千金药业股份有限公司 | Lozenge and its preparing method |
| CN101617800A (en) * | 2008-06-30 | 2010-01-06 | 昆明格林斯通生物工程有限公司 | Fructus phyllanthi buccal tablet and preparation method thereof |
| CN101664095A (en) * | 2009-09-27 | 2010-03-10 | 章裕兵 | Edible and medicinal sugar-free healthy candy prepared by natural plant extract |
| CN101720190A (en) * | 2007-03-19 | 2010-06-02 | Wm.雷格利Jr.公司 | coating of confectionery and tablets |
| CN101731419A (en) * | 2008-11-19 | 2010-06-16 | 丽江格林斯通食品有限公司 | Preparation method of spirulina soft sweet |
| CN101803663A (en) * | 2010-04-23 | 2010-08-18 | 山东蜜福堂食品有限公司 | Sugar alcohol crystal cool sugar-free candy and preparation method thereof |
| CN101933568A (en) * | 2010-07-22 | 2011-01-05 | 河北甜伴侣科技有限公司 | Low-heat nutrient heal-care sugar and production method thereof |
| CN103636909A (en) * | 2013-12-26 | 2014-03-19 | 深圳市聚特佳生物科技有限公司 | Low-sugar fruity mint tabletting candy and preparation method thereof |
| CN103859253A (en) * | 2012-12-18 | 2014-06-18 | 中粮营养健康研究院有限公司 | Soybean peptide chewable tablets and preparation method thereof |
| CN104906347A (en) * | 2015-06-10 | 2015-09-16 | 北京播实之星医药科技有限公司 | Honeysuckle, smoked plum and Chinese olive lozenge as well as preparation method and application thereof |
-
2015
- 2015-11-10 CN CN201510761693.0A patent/CN105211483A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1990015A (en) * | 2005-12-29 | 2007-07-04 | 株洲千金药业股份有限公司 | Lozenge and its preparing method |
| CN101720190A (en) * | 2007-03-19 | 2010-06-02 | Wm.雷格利Jr.公司 | coating of confectionery and tablets |
| CN101617800A (en) * | 2008-06-30 | 2010-01-06 | 昆明格林斯通生物工程有限公司 | Fructus phyllanthi buccal tablet and preparation method thereof |
| CN101731419A (en) * | 2008-11-19 | 2010-06-16 | 丽江格林斯通食品有限公司 | Preparation method of spirulina soft sweet |
| CN101664095A (en) * | 2009-09-27 | 2010-03-10 | 章裕兵 | Edible and medicinal sugar-free healthy candy prepared by natural plant extract |
| CN101803663A (en) * | 2010-04-23 | 2010-08-18 | 山东蜜福堂食品有限公司 | Sugar alcohol crystal cool sugar-free candy and preparation method thereof |
| CN101933568A (en) * | 2010-07-22 | 2011-01-05 | 河北甜伴侣科技有限公司 | Low-heat nutrient heal-care sugar and production method thereof |
| CN103859253A (en) * | 2012-12-18 | 2014-06-18 | 中粮营养健康研究院有限公司 | Soybean peptide chewable tablets and preparation method thereof |
| CN103636909A (en) * | 2013-12-26 | 2014-03-19 | 深圳市聚特佳生物科技有限公司 | Low-sugar fruity mint tabletting candy and preparation method thereof |
| CN104906347A (en) * | 2015-06-10 | 2015-09-16 | 北京播实之星医药科技有限公司 | Honeysuckle, smoked plum and Chinese olive lozenge as well as preparation method and application thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851437A (en) * | 2016-04-21 | 2016-08-17 | 李东荣 | Honeysuckle throat clearing and moistening sugar and preparation method thereof |
| CN106244733A (en) * | 2016-08-01 | 2016-12-21 | 昆明古凤食品有限公司 | The processing method of Paeonia suffruticosa brown sugar |
| CN106900959A (en) * | 2017-05-10 | 2017-06-30 | 苏州工业园区尚融科技有限公司 | A kind of tasty and refreshing sugar of functional sugar-free and preparation method thereof |
| CN107156411A (en) * | 2017-05-10 | 2017-09-15 | 苏州工业园区尚融科技有限公司 | It is a kind of to improve the tasty and refreshing sugar of sugar-free of immune function of human body |
| CN108991205A (en) * | 2018-06-29 | 2018-12-14 | 贵州苗嗓子原生态产业发展有限公司 | A kind of peppermint candy and preparation method thereof |
| CN109156583A (en) * | 2018-08-01 | 2019-01-08 | 中山市瑞美食品有限公司 | A kind of lemon peppermint candy and preparation method thereof |
| CN108925731A (en) * | 2018-08-31 | 2018-12-04 | 阜阳健诺生物科技有限公司 | A kind of appetizing chewing sugar and preparation method thereof |
| CN117461709A (en) * | 2023-12-13 | 2024-01-30 | 广东海亿健康科技有限公司 | Functional sugar-free mint and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105211483A (en) | A kind of tasty and refreshing sugar of sugar-free with bitter taste and preparation method thereof | |
| US9044038B2 (en) | Method of improving sweetness qualities of stevia extract | |
| JP5259150B2 (en) | Functional material and / or extract-containing composition | |
| EP3250051B1 (en) | A natural sweetening composition of luo han guo and apple | |
| IL125867A (en) | USE OF 1-O-α-D-GLUCOPYRANOSYL-D-SORBITOL IN A CONFECTION | |
| US20140235730A1 (en) | Solid, edible, chewable laxative composition | |
| CN108697133A (en) | The purposes of 3- (3- hydroxyls -4- methoxyl groups-phenyl) -1- (2,4,6- trihydroxies-phenyl) propyl- 1- ketone | |
| CN105211481A (en) | Tasty and refreshing sugar of a kind of agate card prebiotics sugar-free and preparation method thereof | |
| CN105248819A (en) | Maca dietary fiber sugar-free refreshing candy and preparation method thereof | |
| EP3250053A1 (en) | A Natural Sweetener | |
| JP2007289129A (en) | Sugarless chewing soft candy and method for producing the same | |
| KR20180003119A (en) | Low calorie jellies with garcinia cambogia extract | |
| JP2001258502A (en) | Sweetener composition, method for imparting sweetness and its use | |
| WO2016120232A1 (en) | A natural sweetening composition of luo han guo | |
| RU2331201C1 (en) | Hard candy with improved organoleptic properties and increased stability in storage | |
| CN105211480A (en) | Tasty and refreshing sugar of a kind of prebiotics agate card sugar-free and preparation method thereof | |
| JP2013532478A (en) | Fat filling with vegetable fat and sweetener | |
| JP4025992B2 (en) | Honey-containing low-calorie free-flowing liquid sweetener composition | |
| JP2004033226A (en) | Sweetener composition, method for imparting sweetness and application thereof | |
| CN105211482A (en) | Tasty and refreshing sugar of a kind of agate card sugar-free and preparation method thereof | |
| Washburn et al. | Sugar substitutes: artificial sweeteners and sugar alcohols | |
| CA3061592C (en) | Sweetener composition and method for improving taste of stevia extract | |
| Sachdev | Sugar substitutes and dental health | |
| JP5267527B2 (en) | Hard candy | |
| JP2019208503A (en) | Acid taste enhancing agent, and acid ingredient-containing composition containing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20170323 Address after: Xinghu Street Industrial Park of Suzhou city in Jiangsu province 215000 No. 218 BioBAY A2 building room 110-111 Applicant after: Sip, Shangrong Technology Co., Ltd. Address before: Kolding road science and technology city of Suzhou high tech Development Zone in Jiangsu province 215000 No. 78 Su Gaoxin Software Park Building No. 4 Applicant before: SUZHOU SHANGRONG BIOTECHNOLOGY CO., LTD. |
|
| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160106 |
|
| RJ01 | Rejection of invention patent application after publication |