Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-015 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
filingDate |
1999-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_63e5367e14a2437d749c7bb76b1e53c9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_552f4bb0cf54c86faefd4da6d8078f38 |
publicationDate |
2001-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
EP-1139797-A2 |
titleOfInvention |
Food compositions fortified with anti-oxidants |
abstract |
Food composition containing 20-100 wt.% of an aqueous phase characterized by an enhanced content of tyrosol and hydroxytyrosol in aqueous phase being at least 15 ppm. The aqueous phase preferably results from exposing olive oil that contains polyphenols under hydrolytic conditions to an aqueous phase, so that lipophilic phenolic compounds will hydrolyse and will migrate as hydrophilic polyphenols to the aqueous phase. The invention is suited for enhancing the nutritional value particularly of spreads, processed tomato products and dressings. |
priorityDate |
1998-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |