http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012076599-A1

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080
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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-30
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-30
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filingDate 2011-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d417f90e73b5afb328e63ba7aec917ba
publicationDate 2012-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-2012076599-A1
titleOfInvention Foaming tea compositions
abstract The present invention relates to a simple foaming tea composition with a viscosity, clarity or color of the original tea. In one aspect, the invention relates to a foaming tea composition comprising a tea product, a food grade ester alginate, wherein the addition of ester alginate generates or produces a layer of foam upon the tea product when subjected to agitation without also producing a significant change in viscosity, clarity or color of the tea product. In some embodiments, the ester alginate is a synthetic ester alginate, such as propylene glycol alginate ester. In some embodiments, the ester alginate comprises from about 0.01% to about 0.25%, and preferably from about 0.05% to about 0.1% of the foaming tea composition. The present invention also relates to a method of making a foaming tea composition by combining a tea product with an alginate ester.
priorityDate 2010-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

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Total number of triples: 25.