http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2739805-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa17d34eede6dae3e1fdb52f14f00954 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3517 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3508 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-44 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3517 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508 |
| filingDate | 2009-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b771462d700ce277e29696cd1079b7ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a39aebfaaf00790cacd1eaf549620c6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aaa6f9ec39f23040ab067e8a90b73fae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79e9b3e4d04f1cea0351e0ae385a3490 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6908318df64b408f70f7326aba545524 |
| publicationDate | 2010-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2739805-A1 |
| titleOfInvention | Preservative system for beverages based on combinations of trans-cinnamic acid, lauric arginate, and dimethyl dicarbonate |
| abstract | The present invention provides beverage preservative systems for use in beverages products, in particular high acid beverage products having a pH of 4.6 or less, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in an additive or synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives. |
| priorityDate | 2008-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 216.