| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c8b4607d4fbc57b901e501055951238 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-032
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-022
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0085
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3454
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-06 |
| filingDate |
2019-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6134a6442981520ee92f73a2f2f6a919
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_807030fc05d6ecfefc7067f151fc2230
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48a9768c1710a00365d3864ca3589854
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_85d772b733db8a28e7b671bb9b4f815e |
| publicationDate |
2020-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3755156-A2 |
| titleOfInvention |
Compositions for retarding rancidity in oil-based food sauces and dressings |
| abstract |
Rate of rancid flavor development in oil-based sauces and dressings can be slowed down by addition of a mixture containing sequestering agents for dissolved oxygen and heavy metal ions that are derived from vinegar and fruit juices. The types and proportions of the components of the mixture are chosen to promote a balance of flavor and color neutrality and adequacy of sequestering both heavy metal ions and dissolved oxygen. The mixture is effective in retarding development of rancid flavor moieties of hydroperoxides and hexanal, similar to a commonly- used chemical sequestrant, ethylene diamine tetra acetate (EDTA). |
| priorityDate |
2018-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |