http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2806735-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-238 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-238 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 |
| filingDate | 2018-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5879d88352ff8e3a381e806675118793 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8f9d5fb5fb3e963b364dff884451519 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_47fa81144406e0c22fc99acfec3f23e0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_94af0780eee3705dca55b0ff37c9a5ca |
| publicationDate | 2021-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2806735-T3 |
| titleOfInvention | Salty concentrate comprising inorganic salt, fat and gum from the husk of the psyllium seed |
| abstract | Salty concentrate comprising the following components: a) 22-85% by weight of inorganic salt; b) 2-60% by weight of fat; c) 1-9% by weight of psyllium seed husk gum; d) 0-25% by weight of glutamate component selected from glutamic acid, edible glutamate salts and combinations thereof; e) 0-25% by weight of starch component selected from native starch, pregelatinized starch, maltodextrin, modified starch and combinations thereof; f) 0-20% by weight of sugar selected from monosaccharides, disaccharides and combinations thereof; g) 0-45% by weight of vegetable matter selected from vegetables, aromatic herbs, spices and combinations thereof; h) 0-10% by weight of water; in which components a) to e) together constitute at least 55% by weight of the brine concentrate and in which components a) to h) together constitute at least 75% by weight of the brine concentrate. |
| priorityDate | 2017-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.