http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3416499-A1

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307
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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-48
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-028
filingDate 2017-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13517ec04de99ba4060e9fa524d1518a
publicationDate 2018-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-3416499-A1
titleOfInvention A process for preparing a dehydrated food composition
abstract The present invention relates to a process for preparing a dehydrated food composition, said process comprising the preparation of a vegetable-based puree and dehydration of said by puree by drum drying. The dehydrated food composition so obtained can be stored for a long period prior to reconstitution with water and imparts a very balanced, authentic vegetable flavour upon such reconstitution. There is a need for drum dried ingredients providing improved flavour and fragrance retention. It is surprisingly found that flavour and fragrance retention of drum dried vegetable-based compositions is improved substantially when including a starch having a high amylopectin to amylose ratio and a relatively small particle size.
priorityDate 2016-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 25.