http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-03061675-A8
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ed70b17963c72271c66554358bfdba91 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_80eebeb85c3416bdc1f50303d8d9dc4b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K35-744 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K35-747 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K35-745 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K38-011 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K38-012 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-23001 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-747 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-745 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-744 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-74 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 |
| filingDate | 2002-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98be77b2bee203505a6ac6af30770378 |
| publicationDate | 2004-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-03061675-A8 |
| titleOfInvention | Biologically active additive to food and method for producing said additive |
| abstract | The inventive biologically active additive (BAA) to food and other medicinal and cosmetic preparations comprises a hydrolysate vegetable and/or animal medium, daily cultures of microorganisms and stabilising additives at the following component ratio: 1.0-7.0 percents by volume of microorganisms culture, equal to or higher than 0.59 percents by volume of stabilising additives (at the following component concentrations: 0.8-2.0 g/l of agar-agar, 2.0-5.0 g/l of sodium chloride, 2.5-15.0 g/l of peptone, 0.15-0.5 g/l of cystine or hydrochloride cysteine, 0.3-0.5 g/l of ascorbic acid and 0.15-15.0 g/l of lactulose or lactose ) and equal to or higher than 78 percents by volume of hydrolysate. The inventive method for producing BAA consists in preparing the hydrolysate medium based on the hydrolysate of vegetable or animal protein component by means of fermentative hydrolysis carried out in two stages i.e. in acid medium using pepsin, and in an alkali medium using pancreatin. Said method also involves the addition of hydrochloric or acetic acid, boiling, filtration, dilution, introduction the stabilising additives in a quantity equal to or higher than 0.59 percents by volume into the hydrolysate medium, the sterilisation of said medium, the introduction of the daily cultures of microorganisms and the cultivation thereof. The inventive BAA has a long storage period, and the method for the production thereof makes it possible to increase the output of hydrolysate. |
| priorityDate | 2002-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 69.