http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2512263-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 |
| filingDate | 2010-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c5fa5751383f5efe2ee47010497fdabc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d6124f40e57f0f1ce8e1fdc83fcb312e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed2e8cde8f3aa116adc1e233d41c6049 |
| publicationDate | 2012-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-2512263-A1 |
| titleOfInvention | Maillard flavor compositions with polar solvents different from water and methods for making such compositions |
| abstract | The invention provides a Maillard flavor composition comprising a structured lipid phase, a polar solvent, different from water, and at least one Maillard reaction product. The invention concerns further a method for making said composition in a structured lipid phase using polar solvent different from water. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like. |
| priorityDate | 2009-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 241.