http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2607005-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e8c30423fd3f170bb2333150798f208e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 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/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate | 2009-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d39adc7d3cc33d73c75936e8de7a37b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dbb048a62d74e7d3aa5fdf957f31729d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d005eea0b5bd974ed08a00728852b209 |
| publicationDate | 2017-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2607005-T3 |
| titleOfInvention | Improvement of the mouthfeel of drinks |
| abstract | A method to improve the mouthfeel of beverages that comprises the step of adding 10 to 1,500 ppm of one or more first hydrocolloids and 10 to 500 ppm of second hydrocolloids to said beverage, characterized in that the first hydrocolloids have an intrinsic viscosity of 5-600 ml / g as measured by capillary flow viscometry and are selected from the group consisting of sugar beet pectin, apple pectin, acacia, nOSA (n-octenylsuccinic anhydride) maltodextrin, Low molecular weight carboxymethyl cellulose and mixtures thereof, and by the fact that the second hydrocolloids are selected from the group consisting of guar gum, locust bean gum, cassia gum, pectin from botanical sources, high molecular weight carboxymethyl cellulose, carrageenan, alginate , xanthan and their mixtures, and by the fact that said second hydrocolloids are different from the one or more first hydrocolloids. |
| priorityDate | 2008-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.