http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BG-1887-U1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6619d30323c77678c03a05eca74a3e17 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-02 |
| filingDate | 2013-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e19c6c35c8102dde1f09bbe260fe39c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6390a3a218ae0317980c05c248683f7 |
| publicationDate | 2014-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BG-1887-U1 |
| titleOfInvention | COMPOSITION OF WATER SUPPLY |
| abstract | The composition of the algae additive is used in the food and canning industry and is available in bulk packaged state for individual dosing or on request by the user. The bulk composition of the algal additive allows the use of algae as a food enhancing additive at temperatures below 40 degrees C with natural vitamins, immunostimulants and antioxidants. The additive is easily suspended in liquids. The natural composite materials contained in the blend retain the native state of the algal product, extending its shelf life. The increase in salt and sugar content in the new composite materials over 60% has an antibacterial, antifungal and insecticidal effect on algae and algae products. With the addition of ingredients such as colorful salt and samaradas to the algae, their aroma is masked, which improves the quality of the new flavor enhancers. The composition of the astaxanthin-containing algal additive reduces the harmful effects of salt on the eyes and the cardiovascular system and enhances their antioxidant protection. |
| priorityDate | 2013-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.