http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2068650-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-22 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56 |
| filingDate | 2007-09-05^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6b272d6a8c7ef85ee39634012fa7756 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cf5af3aeea05cd76d9935449bb1558c5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3f80df1bc3e8144c5ced81a436a86da |
| publicationDate | 2009-06-17^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-2068650-A1 |
| titleOfInvention | Flavour enhancing fractionated tomato extract and compositions comprising the same |
| abstract | The present invention relates to natural flavour enhancing extracts and compositions comprising the same, for use in foodstuffs and beverages and to a method for producing such extracts. More in particular, the invention provides improved umami taste imparting fractionated tomato extracts having some very special characteristics with regard to the levels and/or ratios of sugars, amino acids and organic acids. The fractionated tomato extracts of the invention are produced by using nano filtration fractionation. The products so obtained posses improved taste enhancing and/or augmenting (umami) effects and are near colourless and essentially devoid of tomato taste and smell. Thus, unlike the prior art products known, this product can be applied in foods in substantial quantities without concomitantly causing any redness of the product and without imparting tomato-like smell or taste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013092296-A1 |
| priorityDate | 2006-10-04^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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