http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011280995-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c0003193a1a815537101958cba232bc |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2011-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d06c6b6e5d19fae19460579caf3a967 |
| publicationDate | 2011-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2011280995-A1 |
| titleOfInvention | Black pepper substitute |
| abstract | The black pepper substitute is a black pepper seasoning free from the peppercorn shell found in typical black pepper. The black pepper substitute includes a starch substrate coated with black pepper oleoresin. The coated starch substrate is dried, coated with carrot fiber, and ground or crushed. In order to make the black pepper substitute, a starch product is boiled. to produce a porous starch substrate. The starch product may be wheat-based, or may be brown rice. The substrate forms a digestible vehicle or carrier for antioxidants, such as piperine, contained in the black pepper oleoresin. The substitute provides consistent levels of antioxidants per serving without requiring fumigation to remove contaminants, and provides the natural aroma and flavor of black pepper. |
| priorityDate | 2008-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.