http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-6918617-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3508 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-82 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508 |
| filingDate | 1969-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1971-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NL-6918617-A |
| titleOfInvention | Food preservative compsn |
| abstract | Food preservative for protecting foods against decay consists of granules of 25-40% wt. fumaric acid, monosodium fumarate, tartaric acid, malic acid, and/or citric anhydride as pH lowering agent in powder form, together with sorbic acid, potassium sorbate, calcium propionate and/or sodium propionate as preservative in powder form, these granules of pH lowering agent being coated with a hardened oil having a m.p. of 50-80 degrees C, and having a size of less than 500 mu. The pH lowering agent ensures that the preservative has a pH of 4.5-5.5, at which the preservative has its optimum preserving power. Used for preserving foods such as meat products, sausages and bread. The quality of the food is unaffected. |
| priorityDate | 1969-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.