| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-201
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-206
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate |
1994-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1999-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_633682106a833d31db08194f1ff6dd94
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b34eaf01bf1435e7025c6d489a5772b3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dea4b89a3b4bfe50cb7f4b0f218e5b3c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dce906f0b2e800c88ec1dfb18504c91a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_24acd3509bdfe5bf831ff8e6c207754c |
| publicationDate |
1999-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2166421-C |
| titleOfInvention |
Flavouring composition |
| abstract |
Process for preparing a flavouring composition suitable as a butter Havour block by subjecting triglyceride fats, fatty acids or fatty acid derivatives to oxidizing conditions. (a) admixing an anti-oxidant to triglyceride fats, fatty acids or fatty acid derivatives at least to a concentration which is sufficient to increase the induction period of the fat by a factor of 1.5; (b) heating the mixture for 0.5 hours - 1 week at 50-150°C under access of atmospheric oxygen and in the presence of water, under the condition that the triglyceride fats, fatty acids or fatty acid derivatives contain at least one poly-unsaturated fatty acid with an omega-3 non-conjugatable double bond system in an amount of >0.01 wt. %. Such fatty acids or derivatives of fatty acid are preferably obtained by partially hydrogenating a natural vegetable glyceride fat. |
| priorityDate |
1993-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |