http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-4339522-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e2ed31ee9354301da12dc9a7e9e03df1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-82 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07C57-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2052 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07C55-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-035 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07C59-245 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C55-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C59-245 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C57-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 1993-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05757922432685ad3ddb0b7e58762ca7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd9b0918f0f2752014bf7845a17ae585 |
| publicationDate | 1994-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-4339522-A1 |
| titleOfInvention | Use of aconitic acid, gluconic acid and / or succinic acid alone or together with sclareolides to enhance the organoleptic properties of foods |
| abstract | Process for enhancing the flavour of seasoned food comprises adding to the foodstuff at least one carboxylic acid chosen from aconitic acid, gluconic acid, succinic acid or their salts, in the absence of amino acids, except sulphur-contg. amino acids and their salts, and pyrrolidone carboxylic acids and their salts or nucleotides, required to enhance the flavour. Also claimed are (i) a process for improving the full-bodiedness or umami-flavour of food by adding an amt. of succinic acid or a salt thereof, to the foodstuff in the absence of amino acids, except sulphur-contg. amino acids and their salts and pyrrolidone carboxylic acid and its salts or nucleotides, (ii) a process for enhancing the flavour of a natural food contg. no seasoning, by adding a succinic acid-contg. mixt., (iii) a process for improving the flavour of food by mixing the foodstuff with a mixt. contg. crystalline succinic acid and sclareolides, in the absence of amino acids, except sulphur-contg. amino acids and their salts, and pyrrolidone carboxylic acid and its salts or nucleotides, and (iv) a mixt. of succinic acid and sclareolides. USE/ADVANTAGE - Useful as food flavourings, e.g. meat flavouring, or as flavour enhancers, e.g. for low-fat icecream, non-sugar sweetened drinks. The use of mixts. of succinic acid and sclareolides for enhancing the flavour or full-bodiedness of foodstuffs is claimed. Organoleptic properties of foodstuffs are enhanced. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004075663-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1344459-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-03075684-A1 |
| priorityDate | 1992-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.