http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020031613-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9965264820a30334ce941a9c7ce1f1b5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-04 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-43 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 |
| filingDate | 2000-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e46a9edfe27ae44073edcb94a2b6bd8 |
| publicationDate | 2002-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020031613-A |
| titleOfInvention | Manufacture method of nature food colors liquide |
| abstract | The present invention relates to a method for producing a liquid natural pigment, the present invention is a method for producing a pigment to be added to food, comprising the steps of preparing a dried and pulverized natural pigment, so that the mixing of the natural pigment into food is advantageous Propylene glycol (CH 3 CH (OH) CH 2 OH). As described above, the liquid natural pigment of the present invention is produced in a liquid state by mixing a natural material harmless to the human body and propylene glycol which prevents color deterioration and volatility, and thus is advantageously mixed with food for processing and harmless to the human body using natural materials. In addition, because the soft color does not stimulate the visual sense, it maximizes the efficiency of producers and consumers by satisfying the needs of consumers who demand a soft color. |
| priorityDate | 2000-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.