| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81b2b60ed004b7d646f777fe5bab8453 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21166 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-135 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-135
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate |
2018-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f444e30c2eba8d5aa2a82157efbcf7d5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_868dce874de09f8e488f878d8631934f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6eb6af4355043fdc0542acb3d67801ad
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43c6ed5f8575f3883354578380d180d3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b807dad5f3a0ba3162429358555943b3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da7178111d99786594b02ddf40c61aa1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79a33d40c131c3ce7edf08e5d734dd6b |
| publicationDate |
2020-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CZ-308203-B6 |
| titleOfInvention |
A method of producing a food supplement containing proanthocyanidins |
| abstract |
The process for producing a proanthocyaninin-containing dietary supplement comprises the following steps: - preparing a carrier component; - caramelized oatmeal by heating with stirring a mixture of 75 to 85 wt. % oatmeal and 15 to 25 wt. an aqueous solution of sucrose in which the water content is 40 to 60% by weight, - the caramelized flakes are allowed to cool and are finely ground, % to 90 wt. % of flakes and 10 to 20 wt. - the mixture is mixed with an equimolar mixture of glucose and fructose prepared from a mixture of 50 to 65 wt. % sucrose, 5-10 wt. % citric acid and 30 to 40 wt. water by heating it with stirring after reaching a syrup consistency, - granules are compressed from the mixture formed in the previous step, their stickiness being limited by dusting with corn starch; The α-granules are dried at room temperature under reduced air pressure. |
| priorityDate |
2018-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |