| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-642
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-192
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-624
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-206
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate |
2017-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51ff3e737b2bf4e154518e98c4f52312
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8bcac593fd5e349ac5f5000a8daec7a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d93071280c9a5b2af7f60f6376e1228e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f105ede9ea4c5e688e3cfeb7ab5727d3 |
| publicationDate |
2019-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2019364942-A1 |
| titleOfInvention |
Method for processing fat-based flavour concentrate |
| abstract |
The present invention relates to a method for preparing a fat-based flavour concentrate, comprising the following steps: (i) providing a fat/oil base ranging from 40 to 75% w/w and further providing a flavour precursor composition comprising at least one added polyol, at least one added amino compound, at least a dairy ingredient, and at least a particulate processing aid, wherein the ratio of the dairy ingredient to the particulate processing aid is from 1:1 to 4:1 (measured as w/w); (ii) continuous thermal processing of the flavour precursor composition with particulate processing aid suspended in the fat/oil base to generate a fat-based flavour concentrate, wherein heating step is performed in a continuous oil phase at a low moisture content ranging from 0 to 5% added water; and (iii) cooling the fat-based flavour concentrate. |
| priorityDate |
2016-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |