http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019088623-A3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2018-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6353d789ce1dd74d55e8c22573b9176b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e016044074650b366afb4ee156e5edd6 |
| publicationDate | 2019-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2019088623-A3 |
| titleOfInvention | Composition for manufacturing sauce, containing allulose, and use thereof |
| abstract | The present application relates to: a composition for manufacturing a sauce, the composition containing starch, gum and allulose; a sauce comprising the composition for manufacturing a sauce; a method for manufacturing the sauce using the composition for manufacturing a sauce; a method for reducing the brightness of the sauce; a method for increasing the viscosity of the sauce; a method for increasing the microbial stability of the sauce; and a method for increasing the freeze-thaw stability of the sauce. The composition for manufacturing a sauce, according to the present application, has the total amount, or one portion, of sugar replaced with allulose, and thus color may be given to the sauce even when an artificial pigment content is reduced, and a sauce may be provided which may be conveniently used as a result of an increase in the viscosity thereof, and which exhibits increased microbial stability and freeze-thaw stability. |
| priorityDate | 2017-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.