http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005042349-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-201 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2002-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17fba7ac04c78d5c8ae107d8ecf32e85 |
| publicationDate | 2005-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2005042349-A1 |
| titleOfInvention | Compositions with a ckicken flavour, use and production thereof |
| abstract | The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; (c) adding to the mixture a composition comprising arachidonic acid, whereby said arachidonic acid is esterified for at least 50% w/w, preferably at least 65% w/w, more preferably at least 80% w/w, most preferably at least 90% w/w to the glycerol moiety of a triglyceride; and (d) keeping the mixture at a temperature sufficient for the chicken flavour to develop; and possibly: (e) drying the composition under mild conditions. The use of an oil rich in arachidonic acid, whereby said arachidonic acid is esterified to the glycerol moiety of a triglyceride, confers an enhanced stability to the compositions obtained. A composition of the invention is stable at room temperature for at least one year. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2016213037-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2016242446-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015168238-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010060316-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108208711-A |
| priorityDate | 2001-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 88.