| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-222
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-242
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-80
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 |
| filingDate |
2017-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23592b0046a4bdfca5bce8bd47b740ec
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ab79135915c89389f8aa3ee84cae9c6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a6152de5604e064a74a8dd0bd0c8bd75
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5652fcb3c6c96868888b0b26dce2073
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2855ac14f9705441c5fc8c1e32a6232f |
| publicationDate |
2019-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3534723-A1 |
| titleOfInvention |
An emulsified savoury food concentrate |
| abstract |
The present invention relates to an emulsified savoury food concentrate comprising by weight of the food concentrate: a. 15-50 wt.% water; b. 15-60 wt.% edible oil; c. 13-40 wt.% by dry weight of non-gelatinised starch; d. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na+, K+ and combinations thereof; e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; and f. 0-10 wt.% of vegetable powders and/or vegetable extracts; wherein the w/w ratio of oil to water is at least 0.8:1 and wherein the w/w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1 - 2.1:1. The present invention further relates to a process of preparing the emulsified savoury food concentrate and to a method of preparing an edible savoury product using the emulsified savoury food concentrate. |
| priorityDate |
2016-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |