| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2b49a381bb17d3fef1075f3a6ad649f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2270-05 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0908
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-205 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-15 |
| filingDate |
2009-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2011-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41641ddd4f585e47141de364fc9e3674
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1e611edf34f5e0ad2632a7ae18fcf15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ade7dc04a9f6845dd4207b8722925ab
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe5cc47530e4901a9e738c0554a2b203 |
| publicationDate |
2011-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2247194-B1 |
| titleOfInvention |
Food product with inhomogeneous tastant bulk distribution and method for making such food product |
| abstract |
The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product. |
| priorityDate |
2008-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |