http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2009330581-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa17d34eede6dae3e1fdb52f14f00954 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2009-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d85e1a016851f246a20e4c16d4a604c3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c5a39c2f2663ecb81137753f5896e476 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_329018e823b34f5b3dd3900ba32de3f3 |
| publicationDate | 2011-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AU-2009330581-A1 |
| titleOfInvention | Unsaturated acids for fading protection of colors derived from natural sources used in beverage products |
| abstract | A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the at least one color derived from natural sources, the compound being an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and fumaric acid, and combinations thereof. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, chalcones such as carthamin and/or a color derived from the reaction of an iridoid and amino acids, and combinations thereof. The compound may be present in an amount between about 30 ppm and 1000 ppm. The compound can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources. In addition, a method for inhibiting fading of colors derived from natural sources in a beverage composition is provided. |
| priorityDate | 2008-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 373.