http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2811756-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_62edf2843ce126ffa510dc81e96b4065 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2012-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09769cd72cf0b38ea8843b76e0869873 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3802c17c17e37304530867612fb96f21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_169b9ef40c8e2d14f07d89f3cb7465c7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3a0a922d2652d0945d93f7be78cc2a3 |
| publicationDate | 2021-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2811756-T3 |
| titleOfInvention | Beverage product containing anthocyanins and method for its preparation |
| abstract | Method of preparing a beverage product that has a pH of less than 5.0 and that has the following Lab color space coordinate values: 20 <= L * <= 95; a *> = 0; b *> = - 10, said method comprising combining a juice component, a lactic acid component, water and optionally one or more other food grade components, wherein: a. the juice component is applied in a concentration of 0.05-99% by weight of the beverage product, said juice component providing 0.1-50 g of monosaccharides per liter of beverage product and at least 10 mg of anthocyanins per liter of beverage product; and b. the lactic acid component is applied in a concentration that provides 0.05-20 g of lactic acid per liter of beverage product; wherein the juice component is obtained from one of more of the following fruits or roots: fruit of a plant species belonging to the genus Vaccinium, fruit of a plant species belonging to the genus Sambucus; fruit of a plant species that belongs to the genus Rubus; aronia; elderberry; red grape, black currant; Cherry; Strawberry; Amazon palm berry; açaí; red peaches; and black carrot (Daucus carota); and wherein the lactic acid component comprises lactic acid or lactic acid and a lactic acid precursor. |
| priorityDate | 2012-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.