| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_30a7bcefaec4efdf749c936726d5d64a |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-0618
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5086
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5118 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 |
| filingDate |
2016-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8e15ce22f15eaea8fa618bc10aa1e8e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_114da4c12b20bac43f4f4a2117c878ec
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_142370eb85dfdc59fadc77bda081bc07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a853396eba1774510bba7bbe8af1703
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c5a1a0dab9a985614102899d880f181 |
| publicationDate |
2018-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2018199601-A1 |
| titleOfInvention |
Savoury concentrate comprising inorganic salt, fat and polysaccharide gum |
| abstract |
The invention relates to a savoury concentrate containing: a) 2-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.8-8 wt. % of xanthan gum; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves appearance and texture of the final product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10575545-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2018199602-A1 |
| priorityDate |
2015-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |