http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1065655-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6157c07b2194e499cdf8609682da9960 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K9-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K9-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 1964-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1967-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1065655-A |
| titleOfInvention | Method of improving the keeping properties of flavour powders |
| abstract | The keeping properties of flavouring powders, which powders comprise a flavouring agent such as an essential oil dispersed in a solid matrix such as a sugar composition, are improved by washing the powder with a solvent selected from alcohols, ethers, and mixtures thereof, thereby removing the flavouring agent from the surface zones of the individual powder particles, said solvent additionally containing a material selected from straight chain polyhydric alcohols, monosaccharides, sorbitol fatty acid esters, or mixtures thereof, surface active agents, solid fats, resins, or mineral waxes, which upon evaporation of the solvent forms a coating on the surfaces of the individual particles. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2636166-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014206956-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11051538-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3300724-A1 |
| priorityDate | 1963-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID82170 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419585166 |
Total number of triples: 18.