http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105029338-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2015-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105029338-B |
| titleOfInvention | A kind of food additives with milk fragrant smell and its preparation method and application |
| abstract | The invention discloses a kind of food additives with milk fragrant smell and its preparation method and application.Food additives of the present invention with milk fragrant smell are made up of the component as follows according to mass percentage：Ethylmaltol 0.1~0.7%, anhydrous butter oil zymolyte 1~5%, capric acid 0.5~3%, 0.1% methyl thiobutyrate 0.1~1%, 1% dimethyl sulfide 0.1~1%, thiazole sulfur 0.1~1%, fourth position dodecalactone 1~3%, delta-decalactone 0.1~1%, butyl butyryl lactate 0.1~0.7%, gamma decalactone 0.3~0.7%, milk lactone 0.2~0.8%, soybean oil 85~95%.Food additives of the present invention with milk fragrant smell are by with the addition of anhydrous butter oil zymolyte, and fragrance is more rich, exquisiteness, is added in food product making process, and products obtained therefrom milk fragrance is true to nature naturally, mouthfeel is excellent.Additive of the present invention is trans-fatty acid-free, and people can be met simultaneously to delicious and health double requirements. |
| priorityDate | 2015-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.