http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006056725-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7b54a6f5de1bde2c613de2a63b3e6426 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_922e331d0c2f469c79dbca3893985e89 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-31 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate | 2005-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3169faf224f06c9e432a6a765271518e |
| publicationDate | 2006-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2006056725-A1 |
| titleOfInvention | Drink-treatment method which is used to increase the sweetness thereof and compound to be added to a drink in order to increase the sweetness of same |
| abstract | The invention relates to a method of treating a drink that is intended for human or animal consumption, in order to increase the sweetness thereof. The inventive method is characterised in that a preparation of yeasts, which have been rendered inert by means of enzymatic and/or physicochemical treatment and which contain a sweetening peptidic compound with a molecular weight equal to 2.75 kDa, +/- 0.1 kDa, is added to the drink. The invention also relates to one such sweetening compound. |
| priorityDate | 2004-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 93.