http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018108431-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_30a7bcefaec4efdf749c936726d5d64a http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 |
| filingDate | 2017-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0325b2172a9f4ba643a7136b00a4fcc2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3342534ee50ddf93c875e5a5037fb1f3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7bde059f37b60a55a7fd02da865aca9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec22fb33a1f6213f4d21e29afca6743d |
| publicationDate | 2018-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2018108431-A1 |
| titleOfInvention | Savoury concentrate |
| abstract | The invention relates to a savoury concentrate having a water activity (Aw) within the range of 0.15-0.6 and comprising: a) 40-55 wt.% of fat component, said fat component having a solid fat content at 20°C (N 20 ) of 6-20%; b) 3-30 wt.% of a particulate crystalline component selected from NaCl, KCl, sucrose, monosodium glutamate and combinations thereof, including at least 3% by weight of the composition of crystalline salt selected from NaCl, KCl and combinations thereof; c) 10-50 wt.% of particulate plant material selected from herbs, spices, vegetables and combinations thereof; d) 0-22 wt.% of particulate starch component; e) up to 10 wt.% of water; wherein the combination of components a) to e) constitutes at least 80 wt.% of the savoury concentrate, and wherein the fat component contains: ⋅ 4-20 wt.% of high melting triglycerides selected from PPP, POP and PPO wherein P represents palmitic acid and O represents oleic acid; and ⋅ 50-94 wt.% of low melting triglycerides selected from UUU, USU and UUS, wherein U represents unsaturated C 16-22 fatty acid and S represents saturated C 10-18 fatty acid. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113194744-A |
| priorityDate | 2016-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.