http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2531314-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adb0e564374fedf34b36103d36e6455a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-235 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-23 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-23 |
| filingDate | 2004-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_386d3c5367e987284d981b7d6aa1ed01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd29a02dec1be7f12f27709f6ae63cae |
| publicationDate | 2005-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2531314-A1 |
| titleOfInvention | Method to improve the taste of food or beverage with a reduced amount of total fat by addition of yeast extract and food or beverage thereof |
| abstract | The present invention discloses a method for improving the fat note in the taste and/or in the aroma and/or in the mouthfeel of a food with a reduced amount of fat by addition to the food of a yeast extract comprising free amino acids and at least 8% w/w of 5'-ribonucleotides. Preferably a yeast extract having a ratio of at most 3.5 between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP is used. Preferably, a yeast extract having a ratio of at most 12 between the percentage (w/w) of protein and the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP is used. The invention also discloses a food with a reduced amount of fat with an improved fat note in the taste and/or in the aroma and/or in the mouthfeel. |
| priorityDate | 2003-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.