http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2735020-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e2ed31ee9354301da12dc9a7e9e03df1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2013-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c56d3f596eda8d533c9aaa84df99aef http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e1bdcce86f477379da6c926ad49d68b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd2140569a4afa2eb7cfa310f96b3646 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4a2da6f154705d9d0f3b7a3ddc240f0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd2bab5769965659e94d82d3f208a3b2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5148cb8eb6eedea0a23ec0aed195d51f |
| publicationDate | 2019-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2735020-T3 |
| titleOfInvention | Method for producing a stable spray dried composition |
| abstract | A method for producing a stable spray dried flavor composition, the method comprising: preparing an emulsion from a flavor composition comprising a flavor containing volatile compounds; a solvent; a carrier material; and an emulsifier or surfactant, wherein the flavor and the carrier material comprise between 40% and 70% by weight of the emulsion, spray drying the emulsion in a spray dryer having an inlet temperature of less than 100 ° C and an inlet dew point of -10 ° C to 5 ° C, where volatile compounds are present in the spray dried flavor composition in an amount that is at least 20% of the volatile compounds originally contained in the flavor, and wherein the spray dried flavor composition further comprises between 0.2% and 0.5% keel extract as an emulsifier. |
| priorityDate | 2012-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 124.