http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CS-235152-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_70f83d1615837d01293251ee1d4b2fe4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d43a35ccd66ca903241bbf05a2e0e933 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 1983-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_becdc5a6f96b0f47eaa1f8ca670fb48e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e79552e1db5f50fcce1fd49c95688b9 |
| publicationDate | 1985-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CS-235152-B1 |
| titleOfInvention | The method of isolating bitter-root based chicory |
| abstract | The purpose of the invention is that the bitter is isolatednchicory root substances are in usenfood productsnand taste stable in any weightnshares. Said effect isolatednbitter substances are achieved bynfrom the chicory root after washing, grinding, crushingnpellet removal in 0.75% acid solutionnlemon and pressing to get the juice that isnacidifies again (0.5% citric acid tonweight of juice). The acidified juice is flowablenit is heated to 90 ° C and at this temperaturenfor 2.5 hoursnthe temperature must not fall below 75 ° C.nThe cooled juice is centrifuged and filterednkieselguhr. After these treatments, the juice is thickenednfor refractometric dry matter 65npercent. Such concentrated juice is evenly distributedndispersed bitter substances that can benuse in the food industry. |
| priorityDate | 1983-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.