http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-8107210-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_efd15cf127c2a98ed742182d7c248df0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_997fcd6abdb90ddef9e2dfefaa83b19d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D311-32 |
| filingDate | 1981-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1981-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-8107210-A1 |
| titleOfInvention | PROCEDURE FOR THE OBTAINING OF NATURAL POLY-FLAVANOID SWEETENER. |
| abstract | PROCEDURE FOR OBTAINING NATURAL POLIFLAVANOID SWEETENER. A CARTRIDGE CONTAINING DRIED AND GROUND ORANGE IS PLACED IN A DISTILLATION FLOWER. THE MATRAZ IS INTRODUCED IN A WATER BATH AT 90GC. NEUTRAL SUBSTANCES ARE REMOVED FROM THE ORANGE BARK BY EXTRACTION FOR 90 HOURS WITH PETROLEUM ETHER. SUBJECT TO A SECOND EXTACTION WITH METHANOL. THE MATRAZ IS ALLOWED TO COOL OUT OF THE WATER BATH, THE SOLUTION IS CONCENTRATED AND ALLOWED TO REST. THE PRECIPITATE OBTAINED IS SEPARATED BY CENTRIFUGATION. IT IS USED TO GIVE FLAVOR AND AROMA TO FOODS. |
| priorityDate | 1981-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.