NEUTRALIZED VINEGAR CONCENTRATES AND LIQUID FOOD GRADE BLENDS CONTAINING SAID NEUTRALIZED VINEGAR CONCENTRATES
The present invention concerns the field of liquid, concentrated food preservation products, in particular concentrated vinegar products. The present inventors found a way to obtain an excellent concentrated vinegar product by simple evaporation, which concentrated vinegar product can be used as int...
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| creator | Neubauer, Anja Roozen, Lambertus Henricus Elisabeth Hilhorst, Gerrit Anthon Rene |
| description | The present invention concerns the field of liquid, concentrated food preservation products, in particular concentrated vinegar products. The present inventors found a way to obtain an excellent concentrated vinegar product by simple evaporation, which concentrated vinegar product can be used as intermediate in the production of products that can be listed on food labels as "vinegar". An essential element of the present invention resides in the neutralization of the vinegar with an alkalizing agent comprising cationic potassium. The present inventors found that potassium neutralized vinegar behaves significantly more favorable than other neutralized vinegars under the conditions typically applied in the process of concentrating by evaporation. Hence, the invention in particular pertains to a process of producing a neutralized vinegar concentrate, to the neutralized vinegar concentrate thus obtained, to blends of the neutralized vinegar concentrate with other food grade ingredients, in particular other food grade organic acids, to the application of the neutralized vinegar concentrate and the blends of this invention in the preservation of food products and to the food products thus obtained. |
| format | Patent |
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The present inventors found a way to obtain an excellent concentrated vinegar product by simple evaporation, which concentrated vinegar product can be used as intermediate in the production of products that can be listed on food labels as "vinegar". An essential element of the present invention resides in the neutralization of the vinegar with an alkalizing agent comprising cationic potassium. The present inventors found that potassium neutralized vinegar behaves significantly more favorable than other neutralized vinegars under the conditions typically applied in the process of concentrating by evaporation. Hence, the invention in particular pertains to a process of producing a neutralized vinegar concentrate, to the neutralized vinegar concentrate thus obtained, to blends of the neutralized vinegar concentrate with other food grade ingredients, in particular other food grade organic acids, to the application of the neutralized vinegar concentrate and the blends of this invention in the preservation of food products and to the food products thus obtained.</description><language>eng ; fre ; ger</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ITS PREPARATION ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2020</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=20200603&DB=EPODOC&CC=EP&NR=3660138A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200603&DB=EPODOC&CC=EP&NR=3660138A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Neubauer, Anja</creatorcontrib><creatorcontrib>Roozen, Lambertus Henricus Elisabeth</creatorcontrib><creatorcontrib>Hilhorst, Gerrit Anthon Rene</creatorcontrib><title>NEUTRALIZED VINEGAR CONCENTRATES AND LIQUID FOOD GRADE BLENDS CONTAINING SAID NEUTRALIZED VINEGAR CONCENTRATES</title><description>The present invention concerns the field of liquid, concentrated food preservation products, in particular concentrated vinegar products. 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Hence, the invention in particular pertains to a process of producing a neutralized vinegar concentrate, to the neutralized vinegar concentrate thus obtained, to blends of the neutralized vinegar concentrate with other food grade ingredients, in particular other food grade organic acids, to the application of the neutralized vinegar concentrate and the blends of this invention in the preservation of food products and to the food products thus obtained.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ITS PREPARATION</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SPIRITS</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>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZMjzcw0NCXL08YxydVEI8_RzdXcMUnD293N29QMKh7gGKzj6uSj4eAaGeroouPn7uyi4Bzm6uCo4-bj6uQSDVIY4evp5-rkrBDsCVRAyjYeBNS0xpziVF0pzMyi4uYY4e-imFuTHpxYXJCan5qWWxLsGGJuZGRgaWzgaGhOhBAAYiDcU</recordid><startdate>20200603</startdate><enddate>20200603</enddate><creator>Neubauer, Anja</creator><creator>Roozen, Lambertus Henricus Elisabeth</creator><creator>Hilhorst, Gerrit Anthon Rene</creator><scope>EVB</scope></search><sort><creationdate>20200603</creationdate><title>NEUTRALIZED VINEGAR CONCENTRATES AND LIQUID FOOD GRADE BLENDS CONTAINING SAID NEUTRALIZED VINEGAR CONCENTRATES</title><author>Neubauer, Anja ; Roozen, Lambertus Henricus Elisabeth ; Hilhorst, Gerrit Anthon Rene</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3660138A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2020</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ITS PREPARATION</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SPIRITS</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>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>Neubauer, Anja</creatorcontrib><creatorcontrib>Roozen, Lambertus Henricus Elisabeth</creatorcontrib><creatorcontrib>Hilhorst, Gerrit Anthon Rene</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Neubauer, Anja</au><au>Roozen, Lambertus Henricus Elisabeth</au><au>Hilhorst, Gerrit Anthon Rene</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>NEUTRALIZED VINEGAR CONCENTRATES AND LIQUID FOOD GRADE BLENDS CONTAINING SAID NEUTRALIZED VINEGAR CONCENTRATES</title><date>2020-06-03</date><risdate>2020</risdate><abstract>The present invention concerns the field of liquid, concentrated food preservation products, in particular concentrated vinegar products. 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Hence, the invention in particular pertains to a process of producing a neutralized vinegar concentrate, to the neutralized vinegar concentrate thus obtained, to blends of the neutralized vinegar concentrate with other food grade ingredients, in particular other food grade organic acids, to the application of the neutralized vinegar concentrate and the blends of this invention in the preservation of food products and to the food products thus obtained.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | NEUTRALIZED VINEGAR CONCENTRATES AND LIQUID FOOD GRADE BLENDS CONTAINING SAID NEUTRALIZED VINEGAR CONCENTRATES |
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