http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2193853-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b1e3fa37c59832713a0c58075f35a259 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-00 |
| filingDate | 2001-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2002-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91a2c923569aecd5cf4c047760e60016 |
| publicationDate | 2002-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2193853-C1 |
| titleOfInvention | Food fat product |
| abstract | FIELD: fat-and-oil industry. SUBSTANCE: food product contains food fat and aromatic components giving it taste and flavor of butter. The product contains the following components as flavors: diacetyl, butyric, caproic, caprylic, capric acids, delta-decalactone, acetoin-dimer, anisaldehyde, creosol, delta-nonalactone, dihydrocoumarin, dimethylsulfide, ethyl acetate, ethylpropionate, ethylvanillin, gamma-decalactone, gamma-nonalactone, gamma-octalactone, gamma-undecalactone, guaiacol, isoamyl alcohol, isobutyric aldehyde, lactic acid, maltol and propionic acid in preset ratio. The product may additionally include flavor intensifier, stabilizer and modifier, and food color. Claimed food product preserves its taste and flavor at heating. EFFECT: preparation of food product with flavor and taste of natural butter, and intensified buttery taste. 10 cl |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023111297-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2528106-C2 |
| priorityDate | 2001-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.