Title:
【発明の名称】糖菓用シロップ及びその使用方法
Document Type and Number:
Japanese Patent JPH06500475
Kind Code:
A
Abstract:
A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a confection the syrup composiiton's viscosity increases.
Inventors:
Peterson Benjamin Earl
Application Number:
JP50014592A
Publication Date:
January 20, 1994
Filing Date:
May 12, 1992
Export Citation:
Assignee:
Universal Foods Corporation
International Classes:
A23G3/20; A23G3/22; A23G3/34; A23G3/00; A23G9/00; A23G9/32; A23L1/09; (IPC1-7): A23L1/09; A23G3/00
Attorney, Agent or Firm:
Minoru Nakamura (7 outside)