| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-011
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0035
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0021
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0092 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09K15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-06 |
| filingDate |
2016-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2085feab410bbd44686d7e8ee6395f8a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_220addf3690f90533b5b5691e8f20139
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13517ec04de99ba4060e9fa524d1518a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_caf6764baa0b467a6c5f85b36c43051f |
| publicationDate |
2018-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3317372-A1 |
| titleOfInvention |
Composition containing vegetable oil, caramel and phenolic compounds |
| abstract |
The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11602155-B2 |
| priorityDate |
2015-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |