公开(公告)号：EP3416740A1

公开(公告)日：2018-12-26

申请号：EP17709839.9

申请日：2017-02-17

申请人： Intercontinental Great Brands LLC

发明人： ALLEN, Lloyd ,  ARATO, Claudio ,  BRIX, Terry ,  CLARKE, Peter Andrew ,  DAVIES, Joshua ,  GENE, Bryan ,  KIRBY, Mark ,  LEE, Quak Foo ,  MCKEAN, William ,  MUNJAPARA, Ankit ,  NORTON, Clive Richard ,  STEIN, Stuart A. ,  STOCK, Greg ,  SUGDEN, David

IPC分类号： B01J23/89 ,  C07C29/141 ,  C07C29/145 ,  C07C29/149 ,  C07C29/60 ,  C07C31/20 ,  C07C31/22 ,  C07C45/60

CPC分类号： C07C29/132 ,  B01J23/892 ,  C07C29/00 ,  C07C29/60 ,  Y02P20/52 ,  C07C31/26 ,  C07C31/18 ,  C07C31/202 ,  C07C31/205 ,  C07C31/207

摘要： Use of diverse biomass feedstock in a process for the recovery of target C5 and C6 alditols and target glycols via staged hydrogenation and hydrogenolysis processes is disclosed. Particular alditols of interst include, but are not limited to, xylitol and sorbitol. Various embodiments of the present invention synergistically improve overall recovery of target alditols and/or glycols from a mixed C5/C6 sugar stream without needlessly driving total recovery of the individual target alditols and/or glycols. The result is a highly efficient, low complexity process having enhanced production flexibility, reduced waste and greater overall yield than conventional processes directed to alditol or glycol production.

公开(公告)号：EP2908656A1

公开(公告)日：2015-08-26

申请号：EP13777449.3

申请日：2013-10-08

申请人： Intercontinental Great Brands LLC

发明人： KABSE, Kishor ,  NORTON, Clive Richard ,  ZELLER, Bary L. ,  ELEJALDE, Cesar Carlos ,  KAMAKURA, Yoshimitsu ,  UEMINAMI, Atsushi

IPC分类号： A23G3/10 ,  A23G4/18

CPC分类号： A23G4/205 ,  A23G4/06 ,  A23G4/10 ,  A23G4/18 ,  A23V2002/00

摘要： A chewing gum product is formed by a method that includes extruding a chewing gum material to form an extruded body portion with capillaries, adding a fill material to at least one capillary to form a filled extruded body, and separating the filled extruded body to form the chewing gum product. The fill material includes about 20 to about 80 weight percent sorbitol, and about 20 to about 80 weight percent xylitol, wherein the total of sorbitol and xylitol is at least 80 weight percent. On cooling, the fill material crystallizes to form a crunchy filling.