| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b1a05750a8b1fb27ed61394dd8f5b4c0 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-156
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-56 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07H1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 |
| filingDate |
2012-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_267582d4d3a530aaf90a5bd556ada8f0 |
| publicationDate |
2020-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BR-112013023964-B1 |
| titleOfInvention |
method for producing a sweetened beverage product comprising glycosylated steviol glycoside and erythritol |
| abstract |
glycoside composition of glycosylated steviol with a flavor modifier an intensification composition of the taste and flavor profile includes glycoside of glycoside steviol which can increase the intensity of taste and / or taste in a food or drink product. a method for increasing the intensity of taste and taste of a food or drink product, comprises the step of adding a taste and flavor enhancing composition to a food or drink product, where the flavor and taste enhancing composition includes the glycosylated steviol glycosides. a method for improving the organoleptic properties of a food or drink product includes a high fructose syrup and includes the step of adding the taste and flavor enhancing composition to the food or drink product. the addition of the flavor-enhancing composition to make high-fructose syrup, such as high fructose corn syrup, taste more like sugar. |
| priorityDate |
2011-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |