| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2aef02357d9a91c50e030f9d866c72c6 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-02 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-25 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-25 |
| filingDate |
2022-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8c61c531bf6da14eeb002fc865f5530
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba63fb30fce0827a67b811bc35fb5efc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_686ccb5664f7768dc879c88b4a3968bb |
| publicationDate |
2022-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2022246474-A1 |
| titleOfInvention |
Aronia berry compositions and methods of making such compositions |
| abstract |
The present disclosure provides suitable ingredients, added amounts, and introducing procedures (methods) for mitigating the astringency intensity, increasing the palatability, improving the physical stability, and protecting/maintaining the phenolic compounds from degradation or flocculation during storage (effects) for aronia berry compositional system. In preferred forms, the compositions of this disclosure include gum arabic and the preferred amounts thereof are based on the ratio of gum arabic to total proanthocyanidin content (TPAC) (w/w) in aronia berry compositions. |
| priorityDate |
2021-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |