http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-3695896-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7d54ad0f64ffd3e3744dcc067fbd2a5d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 1970-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1972-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0da1fc8d8655f4abeec7fb22fc10d636 |
| publicationDate | 1972-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-3695896-A |
| titleOfInvention | Preservation of volatile foodstuff flavours |
| abstract | THE INVENTION IS CONCERNED WITH THE PRESERVATION OF VOLATILE FLAVORS AND AROMAS IN A STABLE, DRY FORM. A SUGARS-CONTAINING MIXTURE COMPRISING AT LEAST 50% SUCROSE IS HEATED TO A TEMPERATURE AND FOR A PERIOD OF TIME SUFFICIENT TO CAUSE FORMATION OF OLIGO-SACCHARIDE SUGAR POLYMERS. THE RESULTANT BASE IS COOLED, AND THE DESIRED FLAVOUR AND AROMA ESSENCES TOGETHER WITH A BINDING AGENT ARE BLENDED THEREWITH. THE FINAL PRODUCT HAVING THE FLAVOUR AND AROMA ESSENCES ENTRAPPED WITH THE SUGAR POLYMERS IS DRIED TO GIVE A STABLE, DRY FOOD PRODUCT. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005266134-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009291176-A1 |
| priorityDate | 1970-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.