http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2792971-A1

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filingDate 2011-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c7ca756485d54e22d3e4085051ad408
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publicationDate 2011-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CA-2792971-A1
titleOfInvention Anti-caking agent for flavored products
abstract The present invention generally relates to the use of porous particles to control the release of a liquid, such as the release of a flavor in a food product. Liquid components, such as flavorants, are loaded into porous particles to form a composition. The pore diameter, pore tortuosity and loading parameters determine the characteristics of the composition and the release profile of the liquid.
priorityDate 2010-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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