http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I690272-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07H3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 |
| filingDate | 2018-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac99e44b323a9daf8df697ea4b73871a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_969ffc726ddc4077227cc8a3dc1fb9f0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e016044074650b366afb4ee156e5edd6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da6c8451414f743c79a9b3913133bf3b |
| publicationDate | 2020-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-I690272-B |
| titleOfInvention | Syrup including syrup containing alloxan sugar and citrus extract and method of manufacturing the same |
| abstract | The present disclosure relates to syrup which comprises a citrus extract and saccharides comprising allulose; a method for preparing a syrup comprising mixing a citrus extract, saccharides comprising allulose, and an acidity regulator; a food composition comprising syrup, which comprises a citrus extract and saccharides comprising allulose; a composition for improving flavor, which comprises a citrus extract and saccharides comprising allulose; a method for improving flavor duration of a citrus extract, which comprises adding saccharides comprising allulose to a citrus extract; and a composition for expression of flavor, which comprises a citrus extract and saccharides comprising allulose. The syrup of the present disclosure is prepared by adding allulose, which is a natural sweetening material, and thus it has improved expression and duration of flavor and an improved sucrose-acid ratio balance. Accordingly, the syrup of the present disclosure can be effectively used for the preparation of a syrup with improved consumer preference. Additionally, the composition for improving flavor of the present disclosure can be used for improving the flavor of a citrus extract. |
| priorityDate | 2017-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.