http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2007120202-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D81-2084 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D81-2076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D81-268 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D81-266 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-086 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-15 |
| filingDate | 2007-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2007120202-A |
| titleOfInvention | FAST SAUCES FOR FOOD APPLICATIONS |
| abstract | 1. Instant sauce containing from 1 to 20 wt.% The main mixture, from 8 to 60 wt.% Potato products and from 20 to 91 wt.% A mixture of ingredients with high granulometry, characterized in that the main mixture consists of a mixture at least one oily antioxidant compound in an amount of from 1 to 15 wt.% and salt in an amount of from 99 to 85 wt.%. 2. The sauce according to claim 1, in which the specified main mixture is from 3 to 15 wt.%, The specified potato product is from 12 to 55 wt.%, And the specified mixture of ingredients with high granulometry is from 30 to 83 wt.%. 3. The sauce according to claim 1, wherein said mixture of at least one oily antioxidant and salt contains from 2 to 7 wt.% Of said at least one oily antioxidant compound and from 93 to 98 wt.% Of said salt. The sauce according to claim 3, wherein said at least one oily antioxidant compound or an oil-solubilized antioxidant is selected from the group consisting of natural and synthetic ascorbyl palmitate, tocopherol (vitamin E), gallates, in particular propyl gallate, octyl gallate and dodecyl gallate, tert -butylhydroquinone (TBHQ), butylhydroxyanisole (BHA), butylhydroxytoluene (BHT), soya lecithin, rosemary extract containing tocopherols, a product known as "Grindox" containing ascorbyl palmitate, natural tocopherols and alf a-tocopherol, or a mixture of two or more of these oily antioxidants. 5. The sauce according to claim 1, wherein said potato products are flakes obtained from mashed potatoes dried using a drum drying technique in a rotary drum. The sauce according to claim 1, in which � |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2656387-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2457684-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2562837-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2457688-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2457687-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2457685-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2457686-C2 |
| priorityDate | 2006-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 107.