| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_766802ff2e94615e2c615daf957853d5 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-58
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3544
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D207-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D309-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3544
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-58 |
| filingDate |
2006-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2011-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_559f9b4c57658845b1b0e259fc3e77ef
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5aeb2172598915499d2c9dc98c7415c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9135b0dcf101bab5c1b22edf185fd414
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_266dc4499aa0a3a7aeb7b599caf9cd32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b821231e52d0cc7199f42ae14d57cc4f |
| publicationDate |
2011-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2006229547-B2 |
| titleOfInvention |
Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance |
| abstract |
One aspect of the present invention is concerned with a composition containing: (A) at least 10 μg of particular substituted pyrroles per kg of dry matter; and (B) at least 100 mg per kg of dry matter of a pyranone selected from the group consisting of maltol, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and combinations thereof; which composition, when dissolved in water at a dry solids content of 0.1 wt.%, exhibits: i. an absorption at 280 nm (A2So) that exceeds 0.01, preferably exceeds 0.05; and ii. an absorption ratio A280/560 of at least 100, preferably of at least 200. The present composition can advantageously be used as an additive in beverages or foodstuffs to prevent or reduce light induced flavour changes. The invention also encompasses a process for the manufacture of the aforementioned composition. |
| priorityDate |
2005-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |