http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2538119-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0affd811931f506de3b98edb676107e9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 2013-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6040cf75268e8883ea80f84e949bf832 |
| publicationDate | 2015-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2538119-C1 |
| titleOfInvention | Composition for preparation of alcohol-free beverage |
| abstract | FIELD: food industry. n SUBSTANCE: composition contains concentrated raspberry juice and carrot juice, dry extract of red grape peel, citric acid, "Raspberry" flavouring agent, a sweetener, sodium chloride, food carbon dioxide and water. The sweetener is represented by sugar sand and fructose-and-glucose syrup. Citric acid may be represented by water-free citric acid. n EFFECT: invention allows to improve organoleptic indices of the beverage and expand the range of alcohol-free beverages. n 2 cl |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2599946-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2624965-C1 |
| priorityDate | 2013-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.