http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2009149421-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-45 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2008-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2009149421-A |
| titleOfInvention | FOOD COMPOSITION |
| abstract | 1. The use of at least one compound selected from! (a) 3-hydroxy-2 (H) -furanones, preferably 3-hydroxy-4,5-dialkyl-2 (H) -furanones,! (b) thiol-substituted methylfurans, thiol-substituted methyl di- / tetrahydrofurans or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofurantiol or 2-methyl-1,3-dithiolane,! (c) furfuryl alcohol,! (d) bis (2-methyl-3-furanyl) disulfide,! as a sodium replacing agent in food compositions in which said at least one compound is added to the food composition during and / or after preparation of said food composition in a total amount of at least more than 2 ppb, preferably more than 5 ppb more preferably more than 10 ppb, most preferably more than 20 ppb and less than 1000 ppb, preferably less than 500 ppb, more preferably less than 200 ppb, most preferably less than 100 ppb, based on the weight of said food composition. ! 2. The use according to claim 1, characterized in that (a) is sotolon and / or abhexon. ! 3. The use according to claim 2, characterized in that at least one compound includes sotolon. ! 4. The use according to any one of the preceding claims 1 to 3, characterized in that said food composition contains Na +, in which the mass ratio of Na + to said at least one compound is below 5,000,000, preferably below 3,000,000, more preferably below 2,000,000, more preferably below 1,000,000, more preferably below 500,000, most preferably below 250,000 and above 2000, preferably above 5000, preferably above 10000, more preferably above 20,000, most preferably above 50,000.! 5. The way to reduce the content of Na + in food |
| priorityDate | 2007-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.