http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020037065-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K5-06113 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-32 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K5-072 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K5-075 |
| filingDate | 2000-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2002-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020037065-A |
| titleOfInvention | Sweetener compositions with high degree of sweetness having improved sweetness, corrigents and utilization thereof |
| abstract | Aspartyl dipeptides such as N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L- alpha -aspartyl-L-phenylalanine 1-methyl ester which is a high- It is possible to strengthen the first taste of the derivative and weaken the aftertaste by blending the ester derivative with a compound contained in saccharides, sugar alcohols and oligosaccharides such as one or more aspartame and other high-intensity sweetness components, The result is improved balance between first taste and aftertaste, thereby providing a high-intensity sweetener composition having a sweetness close to the sweetness of sucrose.n n n In addition, the aspartyl dipeptide ester derivative can be used as a taste-correcting agent. The use of such taste correcting agents does not adversely affect the physical properties of compositions such as foodstuffs and medicines, particularly the physical properties such as viscosity in liquid compositions, and does not adversely affect quality such as browning during preservation, It is possible to provide a foodstuff of good taste quality (taste quality), a medicine, and the like with improved bitter taste because it can express and maintain the bitter taste eliminating effect or the suppressing effect thereof. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101283668-B1 |
| priorityDate | 1999-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 185.