| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_30a7bcefaec4efdf749c936726d5d64a |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-262
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-24 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-262
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2013-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4c925b0c8c45a1420ae2e61dc4eb476
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c83a48663962e36d0c1cae95cb5132aa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1db2aec6aaa4681acda8a1aec852cf44 |
| publicationDate |
2014-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2014095342-A1 |
| titleOfInvention |
A tomato fibre composition and method for the preparation thereof |
| abstract |
One aspect of the invention relates to tomato fibre composition having a dry matter content of at least 1 wt.%, wherein at least 80 wt.% of said dry matter is water-insoluble, said fibre composition comprising, by weight of dry matter:15-50% cellulose; 5-45% pectin; 0-10% of monosaccharides, said monosaccharides being selected from fructose, glucose and combinations thereof; and 0.003-1% lycopene; wherein the fibre composition contains less than 60% pectin by weight of cellulose. The tomato fibre composition of the present invention has excellent water structuring properties. Another aspect of the invention relates to a method of manufacturing a product selected from a foodstuff, a beverage and a nutritional formulation, said method comprising incorporating into said product the aforementioned tomato fibre composition. The invention further provides a process of manufacturing a tomato fibre composition. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11337436-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018192748-A1 |
| priorityDate |
2012-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |