http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-882163-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a3ae63500ac7f6553fdf267a475ed01c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-245 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 |
| filingDate | 1960-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1961-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-882163-A |
| titleOfInvention | Process for preparing food-stuffs of improved taste and increased nutritional value |
| abstract | L-lysine-L-glutamate is incorporated into butter, margarine and other food fats whereby their taste and nutritional value are improved; preferred proportions are 0,1-0,5% by weight calculated on the total weight of product, excluding any water present. According to an example, 0,5g. of the L-lysine-L-glutamate was kneaded in to 250g. of a salt-free margarine; in another example, 0,4g. of the L-lysine-L-glutamate was kneaded into 100g. of peanut butter.ALSO:L-lysine-L-glutamate is incorporated in oil-or fat-containing foodstuffs whereby their taste and nutritional value are improved; preferred proportions are 0.1-0.5% by weight calculated on the total weight of product, excluding any water present. The L-lysine-L-glutamate may be applied to spreads or pastes containing oil or fat such as butter, margarine, chocolate spread, peanut butter, cream, mayonnaise, and to oil or fat associated with macaroni, spaghetti and other flour products, and with baked foodstuffs such as bread, rusks, cake, toast, fancy cakes and pastry. According to an example, 0.5 g. of the L-lysine-L-glutamate was kneaded into 250 g. of a salt free margarine; in another example, 0.4 g. of the L-lysine-L-glutamate was kneaded into 100 g. of peanut butter. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2390907-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5134125-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0416108-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-2821197-A1 |
| priorityDate | 1959-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.