http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9632024-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_58c20b1523572f46d13a9a13684880cc |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-23 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 1996-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f66e8e7dbe1d0c545eb148ee08ea4fa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0fc243c39095e423c97365fbed92cae3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1e24ce69a852af9e7c41f4cf8caa09a |
| publicationDate | 1996-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-9632024-A1 |
| titleOfInvention | Method for removal of capsaicinoids from peppers |
| abstract | A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an oil or an aqueous solution. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an oil to contact and solubilize the capsaicinoids or an aqueous solution to contact, physically wash, and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated edible oil or a heated aqueous solution. The edible oil pepper or aqueous solution pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the edible oil or aqueous solution and rinsed to remove excess edible oil or aqueous solution from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004071213-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0033855-A1 |
| priorityDate | 1995-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.