| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7842623325b5f10df433190aa06e9b99 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-201 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate |
1992-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1993-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4462bb4d4e55427b8348761ab9a8340b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ed4b4a2e668b9df7f53cb47a573485c |
| publicationDate |
1993-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-5271949-A |
| titleOfInvention |
Process for preparing a flavor concentrate |
| abstract |
The present invention relates to a process for preparing a flavour concentrate, involving the steps of: (a) mildly oxidising triglyceride fat, and (b) hydrolysing the triglyceride fat to a degree of hydrolysis exceeding 10%. It was found that flavour concentrates of improved quality are obtained if prior to or simultaneously with the hydrolysis of triglyceride fat, said fat is mildly oxidised. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011200707-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8652548-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8815314-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005112238-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5976595-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7556833-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5695802-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6406724-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007231429-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8703217-B2 |
| priorityDate |
1991-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |