http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2662770-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e5a31d29d88179e4188657a305be08f3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-38 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-101 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 2014-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f57e2bd6bbc52eb87d566f3772a7370 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98ae658651ab42c506e8d91844c62084 |
| publicationDate | 2018-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2662770-C2 |
| titleOfInvention | Flavour composition and edible compositions containing same |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to flavour compositions. Flavour composition for enhancing salinity in a food product comprises a peptide selected from a group consisting of pGlu-Val, pGlu-Cys, pGlu-Val-Leu, pGlu-Val-Val, pGlu-Val-Cys, pGlu-Cys-Gly, pGlu-Cys-Cys, pGlu-Cys-Val and combinations thereof. Alternatively, the flavour composition for enhancing the umami flavour in a food product comprises a peptide selected from a group consisting of pGlu-Val-Cys, pGlu-Cys-Gly, pGlu-Cys-Cys, pGlu-Cys-Val and combinations thereof. Alternatively, the flavour composition comprises a peptide selected from a group consisting of pGlu-Val-Leu, pGlu-Val-Cys, pGlu-Cys-Gly, pGlu-Cys-Cys, pGlu-Cys-Val and combinations thereof. Invention relates to a method for enhancing salinity in a food product, comprising adding to the food product any of said compositions. Invention relates to a method for enhancing umami flavour in a food product, comprising adding to the food product said compositions, wherein the peptide of the flavour composition is present at a concentration of about 0.000001 to about 1,000,000 ppb in the peptide mixture. n EFFECT: flavour composition provides pure salinity with reduced content of sodium chloride and umami flavour without salty taste. n 19 cl, 16 dwg, 51 tbl, 6 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2757668-C1 |
| priorityDate | 2013-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 167.