| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c24684033fba97d1ad845ce453a57e3 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-524
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q17-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q5-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-10 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3544
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-4946 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q5-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-49
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q17-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3544
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-365
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q11-00 |
| filingDate |
1996-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b065c10bac0f33eb452b561df3920eb |
| publicationDate |
1996-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2213121-A1 |
| titleOfInvention |
Process for inhibiting sorbate-induced brown discolorations in cosmetics compositions and foodstuffs |
| abstract |
The invention relates to a process for the visual and sensory stabilisation of sorbate-preserved foodstuffs and cosmetics, characterized in that allantoin or allantoin and citrates are added to said products as browning inhibitors. |
| priorityDate |
1995-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |