http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101345315-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-202 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2006-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101345315-B1 |
| titleOfInvention | Taste improving substance |
| abstract | The first aspect of the present invention relates to improving the taste of foods, beverages, drugs, tobacco products and oral care products, using the substances according to formula (I) or (II), or edible salts thereof.n n n R 1 -CR 7 (OR 4 ) -CO-NR 2 -CR 8 R 3 -X-OR 5 (I)n n n R 6 -CR 7 (OR 4 ) -CO-Az (II)n n n It has been found that the substances represented by formulas (I) and / or (II) can modulate and supplement the sensory effects of taste improving substances. Thus, the taste improving materials of the present invention are advantageously applied to flavor compositions, foods, beverages, pharmaceuticals, tobacco products and oral care products. Typical examples of flavor improving materials according to the invention include N-lactoyl ethanolamine, N-lactoyl ethanolamine phosphate, N-α-hydroxy-butanoyl ethanolamine, N-lactoyl diethanolamine, N-lactoyl 2-amino-1,3-propanediol, N-lactoyl-3-amino-1,2-propanediol, N-lactoyl-3-amino-1-propanol, N-gluconyl-2-amino- 1,3-propanediol, N-gluconyl-3-amino-1,2-propanediol, N-mannoyl ethanolamine, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2- Hydroxyethyl-N-malamide, 2-hydroxyethyl-N-citamide, and N-gluconyl-Az.n n n Taste improving substance, flavor composition |
| priorityDate | 2004-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 79.