http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2018375511-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_199450d8e2d705a2b559ce4c32e5dcb3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3508 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-00 |
| filingDate | 2018-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eaaf5035488cab30969187198a6c70df http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2491083f50aa144bdebb5c1ad0b5fd15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61d0b0fa3158c6a5011753fcec045ed3 |
| publicationDate | 2020-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AU-2018375511-A1 |
| titleOfInvention | Composition for the preservation of bread |
| abstract | The present invention relates to compositions and processes for preparing microbially stable edible products from dough and to processes and compositions for preparing edible dough-based products having improved mold resistance, extended shelf-life and good organoleptic properties. In accordance with the invention combination of an acetate component and a propionate component, in particular combinations of a (buffered) vinegar and a propionate component prepared by fermentation can be applied in bread and other baked dough products to accomplish satisfactory mold inhibitory effects at dosages that do not (negatively) affect the organoleptic properties of the product, such as flavor, taste or aroma. Hence, the present invention provides new preservative systems, the uses thereof for inhibiting mold in baked dough products, and the baked dough products accordingly obtained. |
| priorityDate | 2017-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.