Verfahren zum Aromatisieren von Nahrungsmitteln
1,224,989. Meat flavouring. UNILEVER Ltd. 17 Sept., 1968 [22 Sept., 1967], No. 43364/67. Heading A2B. Meat or meat-simulating products are flavoured, or their flavour enhanced, by the adition of a 4-hydroxy-2, 3-dihydrofuran-3-one of the general formula where R is -H or -CH 3 . A precursor may be em...
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| creator | CHRISTIAAN HERMAN THEODOOR TONSBEEK |
| description | 1,224,989. Meat flavouring. UNILEVER Ltd. 17 Sept., 1968 [22 Sept., 1967], No. 43364/67. Heading A2B. Meat or meat-simulating products are flavoured, or their flavour enhanced, by the adition of a 4-hydroxy-2, 3-dihydrofuran-3-one of the general formula where R is -H or -CH 3 . A precursor may be employed. A suitable flavouring composition comprises the above compounds together with an amino acid, a nucleotide, and a carboxylic acid. |
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Meat or meat-simulating products are flavoured, or their flavour enhanced, by the adition of a 4-hydroxy-2, 3-dihydrofuran-3-one of the general formula where R is -H or -CH 3 . A precursor may be employed. A suitable flavouring composition comprises the above compounds together with an amino acid, a nucleotide, and a carboxylic acid.</description><edition>1</edition><language>ger</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; CANDLES ; CHEMISTRY ; DETERGENTS ; ESSENTIAL OILS ; FATTY ACIDS THEREFROM ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; PERFUMES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1971</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19710225&DB=EPODOC&CC=AT&NR=288127B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19710225&DB=EPODOC&CC=AT&NR=288127B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHRISTIAAN HERMAN THEODOOR TONSBEEK</creatorcontrib><title>Verfahren zum Aromatisieren von Nahrungsmitteln</title><description>1,224,989. Meat flavouring. UNILEVER Ltd. 17 Sept., 1968 [22 Sept., 1967], No. 43364/67. Heading A2B. Meat or meat-simulating products are flavoured, or their flavour enhanced, by the adition of a 4-hydroxy-2, 3-dihydrofuran-3-one of the general formula where R is -H or -CH 3 . A precursor may be employed. A suitable flavouring composition comprises the above compounds together with an amino acid, a nucleotide, and a carboxylic acid.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>DETERGENTS</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>PERFUMES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1971</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAPSy1KS8woSs1TqCrNVXAsys9NLMkszkwFiZTl5yn4ASVL89KLczNLSlJz8ngYWNMSc4pTeaE0N4O8m2uIs4duakF-fGpxQWJyal5qSbxjiJGFhaGRuZOTMWEVAMROKt4</recordid><startdate>19710225</startdate><enddate>19710225</enddate><creator>CHRISTIAAN HERMAN THEODOOR TONSBEEK</creator><scope>EVB</scope></search><sort><creationdate>19710225</creationdate><title>Verfahren zum Aromatisieren von Nahrungsmitteln</title><author>CHRISTIAAN HERMAN THEODOOR TONSBEEK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_AT288127BB3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>ger</language><creationdate>1971</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>DETERGENTS</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>PERFUMES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>CHRISTIAAN HERMAN THEODOOR TONSBEEK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHRISTIAAN HERMAN THEODOOR TONSBEEK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Verfahren zum Aromatisieren von Nahrungsmitteln</title><date>1971-02-25</date><risdate>1971</risdate><abstract>1,224,989. Meat flavouring. UNILEVER Ltd. 17 Sept., 1968 [22 Sept., 1967], No. 43364/67. Heading A2B. Meat or meat-simulating products are flavoured, or their flavour enhanced, by the adition of a 4-hydroxy-2, 3-dihydrofuran-3-one of the general formula where R is -H or -CH 3 . A precursor may be employed. A suitable flavouring composition comprises the above compounds together with an amino acid, a nucleotide, and a carboxylic acid.</abstract><edition>1</edition><oa>free_for_read</oa></addata></record> |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | Verfahren zum Aromatisieren von Nahrungsmitteln |
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