http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2363586-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4b8d6b535bf3787f60579484390bddc5 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-27 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-16 |
| filingDate | 2009-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9d105292581db770ce3aca4184f0ad23 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60ead37c3c8140a571cec25f3d73cabb |
| publicationDate | 2013-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2363586-B1 |
| titleOfInvention | HOMOGENEOUS MIXTURE OF PASTY CONSISTENCY CONTAINING INGREDIENTS OF 100% NATURAL ORIGIN, FOR THE SEASONING OF MEALS, AND PROCEDURE FOR THE PREPARATION OF SAID MIXTURE |
| abstract | The present invention is developed in the field of food. In particular, the present invention relates to a novel food seasoning product, made up of specific components of 100% natural origin, in defined proportions that give it a homogeneous pasty consistency, which makes it a highly desirable product for the consumer. At present, health and care of the body are essential for the modern person, and having a product for the seasoning of meals that contains only components of 100% natural origin, organic or non-organic, makes it an attractive product. for the consumer. Furthermore, the novel product of the present invention exhibits improved stability, long shelf life, does not require refrigeration before opening, and exhibits excellent organoleptic properties relative to commercially available seasoning products. Additionally, the present invention provides a novel process for obtaining the seasoning product defined by an arrangement of stages and specific reaction conditions so that the product has all the advantages over conventional products of this type. |
| priorityDate | 2008-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 70.