| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b3c2e77f8dfda692ca527454d23ecc03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K31-195
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-22 |
| filingDate |
2017-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_484a0f7af211b10f3c15eb3ca20efabb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_670f2348dc5746bf5c2b95ace76c26f8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d24e4e8e541d92d8f7dcc9fa14181800
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c31cfe9ec8820b1c2738968f561da7e1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_902b8a547a7a1a0dd7f496c17d3f9065
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10a8c4f1f2d04cb3e3c77413c6372bf3 |
| publicationDate |
2017-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2017172965-A1 |
| titleOfInvention |
An umami-enhanced food product and method of enhancing the umami taste of food products |
| abstract |
A pyroglutamic acid composition comprising pyroglutamic acid enhances the umami sensation of food products when topically applied. The pyroglutamic acid may be derived from a food product such as a tuber product or potato. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, or mixtures thereof. Topical addition of pyroglutamic acid in an amount of between about 300 to about 12,000 ppm onto a food product enhances both the salty and umami taste perceptions simultaneously. Other seasonings may also be simultaneously applied to the food product as part of the pyroglutamic acid composition. Alternatively, additional seasoning may be applied apart from the addition of the pyroglutamic acid in a separate step. |
| priorityDate |
2016-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |