http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005016030-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa1c36917e9437f74383262a10114f69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d669af06cb2abbcd6823699582a97002 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-77 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-405 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56 |
| filingDate | 2004-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d4b24323d9356feb119b9a70bdb2706 |
| publicationDate | 2005-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2005016030-A1 |
| titleOfInvention | Method for stably flavoring drinks |
| abstract | The invention relates to a method for stably flavoring drinks by means of solid, solvent-inert, particulate carrier materials that are charged with flavoring agents and have a large specific surface. The carrier materials used are inorganic silicon, aluminum and/or carbon-containing compounds from the series of silicates, alumina and activated carbons that optionally have water portions. Especially suitable carrier materials are silica gels, siliceous earth, activated and/or calcined clay, gamma-Al2O3 xerogels and alumina xerogels that have a specific surface ranging between 0.1 and 1000 m<2>/g and a particle size of >= 10 µm. Suitable pore sizes of the carrier materials range between 0.3 and 5000 nm. Suitable flavoring agents are essential oils, citrus oils, fruit essences and flavor extracts. In order to charge the carrier materials with these substances, the materials are introduced into corresponding flavored liquids or are sprayed therewith. The inventive method allows to stably flavor especially hot drinks for prolonged periods of time. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2544556-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1795075-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2544556-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007012847-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011112942-A1 |
| priorityDate | 2003-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.