A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
F16D—COUPLINGS FOR TRANSMITTING ROTATION; CLUTCHES; BRAKES
F16D65/00—Parts or details
F16D65/38—Slack adjusters
F16D65/40—Slack adjusters mechanical
F16D65/52—Slack adjusters mechanical self-acting in one direction for adjusting excessive play
F16D65/54—Slack adjusters mechanical self-acting in one direction for adjusting excessive play by means of direct linear adjustment
Procede pour augmenter la proportion de proteines dans les produits alimentaires tout en conservant leurs proprietes organoleptiques, nouvelle matiere premiere alimentaire ainsi obtenue et applications