http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102015102502-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_61b46afadeed1b4ad05f1de2dfb9cf44 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84 |
| filingDate | 2015-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_492627b3f8a5afa7066dfee457600d9c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f23838717532398b9f6c3e423ddd30cb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48d26b57f51102eca010a8bf42816170 |
| publicationDate | 2016-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-102015102502-A1 |
| titleOfInvention | Method and device for the biotechnological reduction of sugars in fruit educts for the purpose of obtaining sugar-reduced fruit products |
| abstract | A method according to the invention, together with a device for the biotechnological reduction of sugar substances in fruit educts in order to obtain sugar-reduced fruit products, is distinguished by enzymatic and / or fermentative reaction processes. It is characterized by a control process with which the pH value in the sugar-reduced fruit product is adjusted to a predetermined higher value than the pH value in the fruiteduct, If the sugars are reduced by at least 30% by weight to less than 40% by weight, the pH is increased between 0.6 and 1.0 pH units; or - that with a reduction of sugars by at least 40% by weight to less than 50% by weight, the pH is increased from 0.7 to 1.1 pH units; or - that with a reduction of sugars by at least 50% by weight to less than 65% by weight, the pH is increased from 0.8 to 1.2 pH units; or If the sugars are reduced by at least 65% by weight to less than 80% by weight, the pH is increased between 0.9 and 1.3 pH units; or If the sugars are reduced by at least 80% by weight, the pH is increased between 1.0 and 1.3 pH units; wherein the abovementioned pH values can also be higher or lower by up to 0.1 or up to 0.2 pH units; and or wherein in the case of sugar alcohols formed by fermentation with a wt% content of up to 3.0% by weight, the pH increase with the same reduction of sugar substances is lower by up to 0.3 pH units compared to a purely enzymatic process can, wherein preferably both values correlate to each other in particular linear. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2018381338-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107475050-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111918560-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019109152-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3720291-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107475050-A |
| priorityDate | 2015-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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