| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_33b011e77b33662b8bf1f2ff2de7b661
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-72 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-44 |
| filingDate |
2012-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_385a25035e18fe7d3e21b3ae271bf170
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_97474bbaae04eafb7b1ea0976868dfe7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af5fbdfab70f3709f8a05d0abdbf1c8e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d457011c229285de818281b797543fe
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ebf80a1ec4f24b7c29ed0093ce087a01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c3d1c0dcd244f5b82c1cdfb27cc881b |
| publicationDate |
2013-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2012242923-A1 |
| titleOfInvention |
Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom |
| abstract |
Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation- induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form. |
| priorityDate |
2011-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |