http://rdf.ncbi.nlm.nih.gov/pubchem/patent/PE-20221172-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5dd804fe78fe79ff22bd3476ea4f5bb4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-035 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-86 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2020-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_080477e89a7720b0e5feecc46d787087 |
| publicationDate | 2022-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | PE-20221172-A1 |
| titleOfInvention | METHODS AND COMPOSITIONS TO IMPROVE FLAVOR QUALITY |
| abstract | It relates to sweetener and/or umami compositions, methods of making the same, products comprising the same, and methods of improving the mouthfeel of a product, for example, a savory or umami food or beverage. Furthermore, the compositions comprise a sweetening agent and/or an umami agent and a flavor-modulating component. It also refers to a composition comprising: an umami agent; and a flavor modulating composition consisting of a first flavor modulating component consisting of a first salt having a first Mg2+ cation and a first anion; a second flavor modulating component consisting of a second salt having a second Ca2+ cation and a second anion; and, optionally, a third flavor modulating component consisting of a third salt having a third cation selected from K + and Na + and a third anion; wherein the first flavor modulator component is at a concentration of 0.1 mM to 10 mM; wherein the second flavor modulator component is at a concentration of 0.1 mM to 10 mM; wherein the third flavor modulator component, when present, is at a concentration of from 0.1 mM to 25 mM; wherein the umami agent is present in an amount of 0.01% by weight to 5% by weight; wherein the first anion is selected from citrate, chloride, phosphate, carbonate, sulfate, and combinations thereof; and wherein the second anion is selected from citrate, chloride, phosphate, carbonate, sulfate, and combinations thereof. |
| priorityDate | 2019-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.