Fermented onion composition
The present invention provides a fermented onion composition having a dry matter content of at least 8 wt.%, said composition comprising per gram of dry matter: a) 75-800 mg of an acid equivalent of an organic acid selected from propionic acid, lactic acid, acetic acid, and combinations thereof; b)...
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| creator | IANCU, CATALIN SAURABH KUMAR LUTZEN LAMBERTUS HENRICUS ELISABETH VEMALASUNA, TISHEELA, TIRANJKAR CHAREST DAVID JOHN POSTMUS, JAYNE VAN DER VELDEN ROEL JOHANNES ADRIANUS ETHI NUR PORAT KOKAN JASPER MEYER MATTHYS BOGDAN PAWEL |
| description | The present invention provides a fermented onion composition having a dry matter content of at least 8 wt.%, said composition comprising per gram of dry matter: a) 75-800 mg of an acid equivalent of an organic acid selected from propionic acid, lactic acid, acetic acid, and combinations thereof; b) 2-200 mg of an acid equivalent of onionic acid selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid, and combinations thereof; c) 0-150 mg of a saccharide selected from the group consisting of fructose, glucose, sucrose, and combinations thereof; d) 0 to 40 mg of onion protein; wherein the combination of components a) to d) constitutes 50 wt.% to 95 wt.% of the dry matter contained in the composition. The fermented onion composition of the present invention can be suitably applied as a food ingredient in edible products because it has useful functional characteristics. The fermented onion compositions of the present invention may be prepared, for example, by membrane filtra |
| format | Patent |
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The fermented onion composition of the present invention can be suitably applied as a food ingredient in edible products because it has useful functional characteristics. The fermented onion compositions of the present invention may be prepared, for example, by membrane filtra</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</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=20240910&DB=EPODOC&CC=CN&NR=118632629A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240910&DB=EPODOC&CC=CN&NR=118632629A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>IANCU, CATALIN</creatorcontrib><creatorcontrib>SAURABH KUMAR</creatorcontrib><creatorcontrib>LUTZEN LAMBERTUS HENRICUS ELISABETH</creatorcontrib><creatorcontrib>VEMALASUNA, TISHEELA, TIRANJKAR</creatorcontrib><creatorcontrib>CHAREST DAVID JOHN</creatorcontrib><creatorcontrib>POSTMUS, JAYNE</creatorcontrib><creatorcontrib>VAN DER VELDEN ROEL JOHANNES ADRIANUS</creatorcontrib><creatorcontrib>ETHI NUR PORAT KOKAN</creatorcontrib><creatorcontrib>JASPER MEYER</creatorcontrib><creatorcontrib>MATTHYS BOGDAN PAWEL</creatorcontrib><title>Fermented onion composition</title><description>The present invention provides a fermented onion composition having a dry matter content of at least 8 wt.%, said composition comprising per gram of dry matter: a) 75-800 mg of an acid equivalent of an organic acid selected from propionic acid, lactic acid, acetic acid, and combinations thereof; b) 2-200 mg of an acid equivalent of onionic acid selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid, and combinations thereof; c) 0-150 mg of a saccharide selected from the group consisting of fructose, glucose, sucrose, and combinations thereof; d) 0 to 40 mg of onion protein; wherein the combination of components a) to d) constitutes 50 wt.% to 95 wt.% of the dry matter contained in the composition. The fermented onion composition of the present invention can be suitably applied as a food ingredient in edible products because it has useful functional characteristics. The fermented onion compositions of the present invention may be prepared, for example, by membrane filtra</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJB2Sy3KTc0rSU1RyM_LzM9TSM7PLcgvziwBsnkYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbyzn6GhhZmxkZmRpaMxMWoAlEYjvw</recordid><startdate>20240910</startdate><enddate>20240910</enddate><creator>IANCU, CATALIN</creator><creator>SAURABH KUMAR</creator><creator>LUTZEN LAMBERTUS HENRICUS ELISABETH</creator><creator>VEMALASUNA, TISHEELA, TIRANJKAR</creator><creator>CHAREST DAVID JOHN</creator><creator>POSTMUS, JAYNE</creator><creator>VAN DER VELDEN ROEL JOHANNES ADRIANUS</creator><creator>ETHI NUR PORAT KOKAN</creator><creator>JASPER MEYER</creator><creator>MATTHYS BOGDAN PAWEL</creator><scope>EVB</scope></search><sort><creationdate>20240910</creationdate><title>Fermented onion composition</title><author>IANCU, CATALIN ; SAURABH KUMAR ; LUTZEN LAMBERTUS HENRICUS ELISABETH ; VEMALASUNA, TISHEELA, TIRANJKAR ; CHAREST DAVID JOHN ; POSTMUS, JAYNE ; VAN DER VELDEN ROEL JOHANNES ADRIANUS ; ETHI NUR PORAT KOKAN ; JASPER MEYER ; MATTHYS BOGDAN PAWEL</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN118632629A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>IANCU, CATALIN</creatorcontrib><creatorcontrib>SAURABH KUMAR</creatorcontrib><creatorcontrib>LUTZEN LAMBERTUS HENRICUS ELISABETH</creatorcontrib><creatorcontrib>VEMALASUNA, TISHEELA, TIRANJKAR</creatorcontrib><creatorcontrib>CHAREST DAVID JOHN</creatorcontrib><creatorcontrib>POSTMUS, JAYNE</creatorcontrib><creatorcontrib>VAN DER VELDEN ROEL JOHANNES ADRIANUS</creatorcontrib><creatorcontrib>ETHI NUR PORAT KOKAN</creatorcontrib><creatorcontrib>JASPER MEYER</creatorcontrib><creatorcontrib>MATTHYS BOGDAN PAWEL</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>IANCU, CATALIN</au><au>SAURABH KUMAR</au><au>LUTZEN LAMBERTUS HENRICUS ELISABETH</au><au>VEMALASUNA, TISHEELA, TIRANJKAR</au><au>CHAREST DAVID JOHN</au><au>POSTMUS, JAYNE</au><au>VAN DER VELDEN ROEL JOHANNES ADRIANUS</au><au>ETHI NUR PORAT KOKAN</au><au>JASPER MEYER</au><au>MATTHYS BOGDAN PAWEL</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Fermented onion composition</title><date>2024-09-10</date><risdate>2024</risdate><abstract>The present invention provides a fermented onion composition having a dry matter content of at least 8 wt.%, said composition comprising per gram of dry matter: a) 75-800 mg of an acid equivalent of an organic acid selected from propionic acid, lactic acid, acetic acid, and combinations thereof; b) 2-200 mg of an acid equivalent of onionic acid selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid, and combinations thereof; c) 0-150 mg of a saccharide selected from the group consisting of fructose, glucose, sucrose, and combinations thereof; d) 0 to 40 mg of onion protein; wherein the combination of components a) to d) constitutes 50 wt.% to 95 wt.% of the dry matter contained in the composition. The fermented onion composition of the present invention can be suitably applied as a food ingredient in edible products because it has useful functional characteristics. The fermented onion compositions of the present invention may be prepared, for example, by membrane filtra</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Fermented onion composition |
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