http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1068478-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8b9036c33bbe3f4ea428655b76200f7c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-142 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-101 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-08 |
| filingDate | 1964-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1967-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1068478-A |
| titleOfInvention | Increasing amino-acid content of food |
| abstract | Ornithine aspartic salt or acid peptide are added to food products, which may be low in amino acid content, preferably in an amount of 0.1 - 5.0% wt. Foods mentioned include vinegar.ALSO:Orrithine aspartic salt or acid peptide are added to food products, which may be low in amino acid content, preferably in an amount of 0.1-5.0% wt. Foods mentioned include vinegar, mayonnaise, french dressing, sauces, soy sauce, fermented soy bean paste, seasonings, dairy products such as milk, milk powder, condensed milk, yoghurt, and cheese, cereal products, confections such as chewing gum and caramel candy, soy powder, bean, and the starch of Opuntia compressa, rice and animal fodder. In the case of rice the additive is preferably added at the time of cooking in the form of a composition comprising table salt, 10-30% wt. of the additive, and preferably also monosodium glutamate and a binder selected from starch, milk, sugar and crystalline cellulose, made up into granules or pellets. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5389359-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8790712-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2727589-A1 |
| priorityDate | 1963-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.