http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101076693-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2008-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101076693-B1 |
| titleOfInvention | Additives for removing acidity of water-soluble calcium products |
| abstract | The present invention provides an additive for removing acidity of calcium products and a method for removing acidity using the same. The present invention is the first invention to remove the sour taste from the calcium product by using the additive, the sour taste removing additive material used in the present invention is largely sugar cane extract, fenugreek ( Trigonella ) foenum - graecum Linne ) extracts and composite additives based on lactones; And it can be divided into single-material additive which has indigestible maltodextrin as a main component. In addition, the additives of the present invention are particularly effective for improving the functionality (taste and odor) in calcium products, while greatly improving the palatability of taste in calcium products while maintaining the inherent functional ingredients of calcium products.n n n n Calcium, Sour, Sugar Cane, Fenugreek, Lactone |
| priorityDate | 2008-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.