http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-7216462-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07D309-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2052 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D309-40 |
| filingDate | 1972-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1973-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NL-7216462-A |
| titleOfInvention | Maltos prodn - by decarboxylation of 6-methyl comenic acid |
| abstract | Maltol (3-hydroxy-2-methyl gamma-pyron) is made by suspending l-methylcomenic acid in a decarboxylating solvent and heating to not more than 250 degrees C. Prefd. decarboxylating solvents are dimethylphthalate, diethyleneglycol, dibutyl ether and alpha-methylnaphthalene. The starting material is pref. suspended in 2-5 pts.wt. of the solvent and heated to 215-250 degrees to cause decarboxylation. The product can be recovered by vacuum distillation of the reaction mixture. Maltol is useful as a food additive to improve the flavour and aroma of bread, cakes, confectionery, sweets, coffe, etc. |
| priorityDate | 1961-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.