http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106805190-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_095baa520bff318d9c063cc5738c61f8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-28 |
| filingDate | 2015-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b02ff370172e71325887576135190fe6 |
| publicationDate | 2017-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106805190-A |
| titleOfInvention | A kind of Chocolate Coffee taste essence |
| abstract | A kind of Chocolate Coffee taste essence, belongs to technical field of food additives.The present invention is made up of following raw material：Deionized water, coffee bean powder, citric acid-sodium citrate buffer solution, cellulase, protease, arginine, leucine, glucose, propane diols, ethylmaltol, furanone, 2,3,5- trimethylpyrazines, isoamyl alcohol, cocoa power tincture, fourth position dodecalactone, tetradecylic acid, isoamyl acetate, butyl butyryl lactate, 3- hydroxy-2-butanones, isopentyl aldehyde, cocker aldehyde, dimethyl sulfide.The present invention is by being formulated synthetic chocolate caf essence, cocoa perfume and coffee perfume scientific compatibility, and obtained essence is liquid, is easy to be added in the food such as drink, cake, biscuit, and aromatic flavour stimulates appetite, deep to be liked by consumer. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110101055-A |
| priorityDate | 2015-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 98.