http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011126149-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_046e16bd6918ef3cd62184605b15a413 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_244cfba31401e3bfd6ee32e6485625b3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a78a2420e5d1a54a2a8cb1774943a276 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbb9e415cf9a6303edeef0b3d4838432 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-115 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2011-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4714be382836ffa565e25bf7eaa08a13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46bdccc940c3bb7e8a8c0747c86b0611 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa3740b3276569852dfac725920c55bd |
| publicationDate | 2011-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2011126149-A1 |
| titleOfInvention | Salty taste enhancer and kelp extract comprising the same |
| abstract | To provide a salty taste enhancer which exerts a flavor enhancing effect comparable to sodium chloride without imparting any undesirable flavor such as harsh taste or odd smell, a method for producing the same, a kelp extract comprising the salty taste enhancer, and a food or drink having enhanced salty taste and flavor which comprises the salty taste enhancer or the kelp extract. A salty taste enhancer which comprises a volatile component with a molecular weight of less than 200 derived from a kelp. The volatile component derived from the kelp can be obtained by subjecting a starting kelp to distillation in the presence of a solvent, extraction with a solvent, supercritical extraction or the like. In the volatile components of the kelp thus obtained, those in which the amount of a component with a molecular weight of 200 or more is reduced preferably to less than 60% by weight are used as the salty taste enhancer. In the case of employing the distillation procedure, for example, a liquid distillate obtained by distilling the kelp is collected in fractions. Then, the first half of the fraction containing the volatile component with a molecular weight of less than 200 may be used as the salty taste enhancer. |
| priorityDate | 2010-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 327.