| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-80
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
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/A23L1-308 |
| filingDate |
2009-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a6ac15873fab54d9954099c17ead450 |
| publicationDate |
2011-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
MX-2011005521-A |
| titleOfInvention |
COMPOSITION OF HERBS, VEGETABLES AND / OR SPICES IN PURE, AND PROCESSES TO PEPARARLA. |
| abstract |
The present invention aims to provide a composition of herbs, vegetables and / or pureed spices which is of excellent sensory quality, and which is microbiologically safe and stable against storage. The invention provides a composition of herbs, vegetables and / or spices continuous in water, which comprises from 1% to 60% by weight of one or more herbs and / or spices, from 1 to 10% by weight of insoluble fibers, of 1 to 40% by weight of a vegetable oil and having a pH of 2.0 to 4.0. A process for preparing the composition is also provided. |
| priorityDate |
2008-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |