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filingDate 1990-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1993-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f917ced9ed7fbe8719d4482356a53d4
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publicationDate 1993-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-5178900-A
titleOfInvention Method for stabilizing taste-modifier
abstract A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50 DEG to 90 DEG C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110 DEG to 150 DEG C. for two seconds to two minutes; is disclosed. Curuculin is a coined name for protein extracted from C. latifolia. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.
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