http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2737918-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_837094f2eba0f8e470e24ccf04badb2b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-86 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-202 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-204 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2016-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_879577f0e3a605c0df1c7a1501192bc7 |
| publicationDate | 2020-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2737918-C2 |
| titleOfInvention | Composition containing taste modulating compounds, their use and food products containing them |
| abstract | FIELD: food industry.SUBSTANCE: product contains a composition for modifying the perception of sweet taste, salty taste, umami, astringency, salivation and/or bitterness in food products and beverages, consisting of one compound or more taste modulating compounds. Compounds are selected from a group consisting of m-cresol and a mixture thereof with 3-n-propylphenol and/or 3-ethylphenol and, optionally, a solvent. One compound or more taste modulating compounds are present in the product in amount of 0.01 to 10 ppb. Alternatively, the product contains a composition for modifying the perception of sweet taste, salty taste, umami, astringency, salivation and/or bitterness in food products and beverages, containing one compound or more taste modulating compounds. Compounds are selected from a group consisting of hydroxycitric acid, garcinia acid and mixtures thereof and, optionally, a solvent. Amount of modulating taste compound, which is hydroxycitric acid, ranges from 0.1 to 200 ppm. Invention relates to use of composition for modulation of perception of sweet taste, salty taste, umami, astringency, salivation and/or bitterness in food products and beverages, containing one compound or more taste-modifying compounds selected from a group consisting of m-cresol, 9-decen-2-one, 3-n-propylphenol, 3-ethylphenol, hydroxycitric acid, garcinia acid and mixtures thereof. Taste-modifying compound is hydroxycitric acid, composition is added to product or beverage in such quantity, that hydroxycitric acid is present in the product or beverage in amount of 0.1 to 200 ppm. Invention relates to a method for improving the perception of sweet taste, salty taste, umami, astringency, salivation and/or bitterness in food products or beverages, including the provision of a food product or beverage and the addition of a composition containing one or more taste-modulating compound(s). Compounds selected from the group consisting of m-cresol, 9-decen-2-one, 3-n-propylphenol, 3-ethylphenol, hydroxycitric acid, garcinia acid and mixtures thereof are added to a food product or beverage. Taste modulating compound is hydroxycitric acid, the composition is added to a food product or beverage in such quantity, that amount of hydroxycitric acid is present in food products or beverages in amount of 0.1 to 200 ppm.EFFECT: disclosed is a composition containing taste modulating compounds, their use and food products containing them.17 cl, 1 dwg, 2 tbl, 3 ex |
| priorityDate | 2015-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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