SAVOURY FOOD CONCENTRATE COMPRISING A SOURCE OF IRON IONS
A dry savoury food concentrate comprising: a) from 30 %wt. to 70 %wt. of NaCI; b) from 0.05 %wt. to 2 %wt of an iron ion selected from the group consisting of Fe2+ and Fe3+ and mixtures thereof, which iron ion is derived from an added iron compound which is dissolvable in an aqueous solution, c) fro...
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| creator | SEEWI, GILA KELLERMANN, RICHARD, F |
| description | A dry savoury food concentrate comprising: a) from 30 %wt. to 70 %wt. of NaCI; b) from 0.05 %wt. to 2 %wt of an iron ion selected from the group consisting of Fe2+ and Fe3+ and mixtures thereof, which iron ion is derived from an added iron compound which is dissolvable in an aqueous solution, c) from 0.35%wt. to 7.0%wt of an acid compound selected from the group consisting of citric acid, ascorbic acid, malic acid, tartaric acid, lactic acid and mixtures thereof, all weight% based on the weight of the total dry savoury food concentrate, and wherein the ratio of acid ions to iron ions on molecular level is between 1:1 and 10:1, and wherein the concentrate is a concentrate selected from the group of concentrates consisting of a bouillon concentrate, a soup concentrate, a sauce concentrate and a gravy concentrate. |
| format | Patent |
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fre ; ger</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2011</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=20111102&DB=EPODOC&CC=EP&NR=2381800A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20111102&DB=EPODOC&CC=EP&NR=2381800A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SEEWI, GILA</creatorcontrib><creatorcontrib>KELLERMANN, RICHARD, F</creatorcontrib><title>SAVOURY FOOD CONCENTRATE COMPRISING A SOURCE OF IRON IONS</title><description>A dry savoury food concentrate comprising: a) from 30 %wt. to 70 %wt. of NaCI; b) from 0.05 %wt. to 2 %wt of an iron ion selected from the group consisting of Fe2+ and Fe3+ and mixtures thereof, which iron ion is derived from an added iron compound which is dissolvable in an aqueous solution, c) from 0.35%wt. to 7.0%wt of an acid compound selected from the group consisting of citric acid, ascorbic acid, malic acid, tartaric acid, lactic acid and mixtures thereof, all weight% based on the weight of the total dry savoury food concentrate, and wherein the ratio of acid ions to iron ions on molecular level is between 1:1 and 10:1, and wherein the concentrate is a concentrate selected from the group of concentrates consisting of a bouillon concentrate, a soup concentrate, a sauce concentrate and a gravy concentrate.</description><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>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>2011</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLAMdgzzDw2KVHDz93dRcPb3c3b1CwlyDHEFsn0DgjyDPf3cFRwVgoFqnF0V_N0UPIP8_RQ8_f2CeRhY0xJzilN5oTQ3g4Kba4izh25qQX58anFBYnJqXmpJvGuAkbGFoYWBgaOhMRFKAErHKF4</recordid><startdate>20111102</startdate><enddate>20111102</enddate><creator>SEEWI, GILA</creator><creator>KELLERMANN, RICHARD, F</creator><scope>EVB</scope></search><sort><creationdate>20111102</creationdate><title>SAVOURY FOOD CONCENTRATE COMPRISING A SOURCE OF IRON IONS</title><author>SEEWI, GILA ; KELLERMANN, RICHARD, F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2381800A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2011</creationdate><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>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>SEEWI, GILA</creatorcontrib><creatorcontrib>KELLERMANN, RICHARD, F</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SEEWI, GILA</au><au>KELLERMANN, RICHARD, F</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SAVOURY FOOD CONCENTRATE COMPRISING A SOURCE OF IRON IONS</title><date>2011-11-02</date><risdate>2011</risdate><abstract>A dry savoury food concentrate comprising: a) from 30 %wt. to 70 %wt. of NaCI; b) from 0.05 %wt. to 2 %wt of an iron ion selected from the group consisting of Fe2+ and Fe3+ and mixtures thereof, which iron ion is derived from an added iron compound which is dissolvable in an aqueous solution, c) from 0.35%wt. to 7.0%wt of an acid compound selected from the group consisting of citric acid, ascorbic acid, malic acid, tartaric acid, lactic acid and mixtures thereof, all weight% based on the weight of the total dry savoury food concentrate, and wherein the ratio of acid ions to iron ions on molecular level is between 1:1 and 10:1, and wherein the concentrate is a concentrate selected from the group of concentrates consisting of a bouillon concentrate, a soup concentrate, a sauce concentrate and a gravy concentrate.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | SAVOURY FOOD CONCENTRATE COMPRISING A SOURCE OF IRON IONS |
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