| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_908a03aeff5135dbd92ee62bdc728f62
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_337676847cba63b1ce4f730dde0b61fc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_574d69b36e70878531d613bd33bf6a88
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f6842020ee815bba92f84df0662c6a21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c667c62528df624ccde807f99e386dd1 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-203
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-368
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-86
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-426 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-42 |
| filingDate |
2012-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2cfbcca2aea0e44b35685598770aabbc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bcb0ef32c6e770d2aaeb3b3d7e6af838
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f3a11aed00f0e9212c2a429b2607f9d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c6b8c5ee7a8b1eba89f0ff15db21fd38 |
| publicationDate |
2013-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2013006305-A1 |
| titleOfInvention |
Bitterness masking |
| abstract |
A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance is reduced in confectionery compositions when combined with at least one fat and a taste masking effective amount of one or more forms of a vitamin E compound. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3603411-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015017761-A1 |
| priorityDate |
2011-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |