http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2010026946-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07C2601-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07C69-90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07H13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-9789 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-9794 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-86 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-97 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q11-00 |
| filingDate | 2009-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2010026946-A1 |
| titleOfInvention | Flavor improver |
| abstract | It is a fraction derived from fruit juice or squeezed juice, and this fraction is a fraction in which the amount ratio of polyphenol to saccharide after acid hydrolysis (polyphenol / saccharide) is 0.1 to 10 More preferably, the fraction having a substance amount ratio (polyphenol / saccharide) of 1 to 100 of polyphenol and sugar before acid hydrolysis is used as a flavor improving agent. Such a fraction is obtained by a method in which fruit juice or juice is adsorbed on a synthetic resin adsorbent and the adsorbed components are eluted with a solvent, or fruit juice or juice is extracted with ethanol. The said flavor improvement agent has flavor improvement effects, such as suppression of the acidity, bitterness, and astringency of food-drinks, reduction of an egg taste, provision of a fruit juice feeling, provision of a volume feeling. Moreover, a flavor improving agent can be added to a pharmaceutical, an oral care product, etc. other than food-drinks, and also can be added to a fragrance | flavor composition. |
| priorityDate | 2008-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 389.