http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2006600-C
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-201 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 1989-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1997-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1cf76488a5076b4bd8917a63f1861f6f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73b5f1216d3c0e0cd45db7ec4b0757c4 |
| publicationDate | 1997-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2006600-C |
| titleOfInvention | Flavour concentrate |
| abstract | The present invention is concerned with a flavour concentrate mainly consisting of glyceride fat and containing at least 0.6 ppm n-pentanal and/or at least 0.1 ppm n-nonanal and anti-oxidant at a concentration level in the range of 1 to 100 times c*. The present flavour concentrate may suitable be used to flavour food products. Another aspect of the present invention is a process for preparing a flavour concentrate by mildly oxidizing a fat-containing composition, comprising: (a) adding anti-oxidant to a fat-containing composition at a concentration level, calculated on the fat, of at least 1 to 100 times c*, (b) keeping the composition, in the presence of water, at a temperature of more than 50°C and at most the boiling temperature of the water under the conditions applied, during a period of time ranging from 0.5 hours to 1 week. The present process may not only beneficially be employed in the preparation of flavour concentrates from a butterfat containing composition but also by the oxidation of materials containing animal and/or vegetable fat. Other aspects of the present invention are a process for flavouring food products and a flavoured food product obtainable by such a process. |
| priorityDate | 1988-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 81.