FOERFARANDE FOER FRAMSTAELLNING AV EN FOEDOAEMNESKOMPOSITION MED EN AROM AV MOGEN OST
1381655 Cheese flavour UNILEVER Ltd 5 April 1972 [8 April 1971] 15594/72 Heading A2B Foodstuffs, for example cheeses, having a ripe cheese flavour, which flavour may have been introduced enzymatically or by admixture of a cheese flavouring composition, have additionally admixed therewith at least th...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Patent |
| Sprache: | fin |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | WIROTAMA I POETOE GDE FREYTAG WOLFRAM GUSTAV NEY KARL HEINZ |
| description | 1381655 Cheese flavour UNILEVER Ltd 5 April 1972 [8 April 1971] 15594/72 Heading A2B Foodstuffs, for example cheeses, having a ripe cheese flavour, which flavour may have been introduced enzymatically or by admixture of a cheese flavouring composition, have additionally admixed therewith at least three amino acids, or thin salts, selected from glutamic acid, methionine, lycine, and glycine and/ or alanine and/or proline, the amount of glutamic acid added being 26-52 wt%, the amount of lysine added being 8-52 wt%, the amount of methionine added being 0-30 wt%, and the amount of glycine and/or alanine and/or proline added being 0-50 wt%, based on the total amount of free amino acids admixed with the food composition. Preferably the amounts of amino acids employed are such that at least one of the above named amino acids is present in a concentration of at least twice that of any other not named free amino acid. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_FI54674CC</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>FI54674CC</sourcerecordid><originalsourceid>FETCH-epo_espacenet_FI54674CC3</originalsourceid><addsrcrecordid>eNqFijEKAjEQRdNYiHoFyQWsXLUekpk1uDMjSbRdFomV6MJ6fzRgb_Xf5725uZBiJIggHm1lSxE4ZcCukyCthatFqcYrIAumk_JZU8hBxTL6aiEq15C1_T5NeWlm9-ExldVvF2ZNmN1xU8ZXX6ZxuJVnefcUds3-0Di3_Rt8AEBqLzc</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FOERFARANDE FOER FRAMSTAELLNING AV EN FOEDOAEMNESKOMPOSITION MED EN AROM AV MOGEN OST</title><source>esp@cenet</source><creator>WIROTAMA I POETOE GDE ; FREYTAG WOLFRAM GUSTAV ; NEY KARL HEINZ</creator><creatorcontrib>WIROTAMA I POETOE GDE ; FREYTAG WOLFRAM GUSTAV ; NEY KARL HEINZ</creatorcontrib><description>1381655 Cheese flavour UNILEVER Ltd 5 April 1972 [8 April 1971] 15594/72 Heading A2B Foodstuffs, for example cheeses, having a ripe cheese flavour, which flavour may have been introduced enzymatically or by admixture of a cheese flavouring composition, have additionally admixed therewith at least three amino acids, or thin salts, selected from glutamic acid, methionine, lycine, and glycine and/ or alanine and/or proline, the amount of glutamic acid added being 26-52 wt%, the amount of lysine added being 8-52 wt%, the amount of methionine added being 0-30 wt%, and the amount of glycine and/or alanine and/or proline added being 0-50 wt%, based on the total amount of free amino acids admixed with the food composition. Preferably the amounts of amino acids employed are such that at least one of the above named amino acids is present in a concentration of at least twice that of any other not named free amino acid.</description><edition>2</edition><language>fin</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; 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>1979</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=19790212&DB=EPODOC&CC=FI&NR=54674C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19790212&DB=EPODOC&CC=FI&NR=54674C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WIROTAMA I POETOE GDE</creatorcontrib><creatorcontrib>FREYTAG WOLFRAM GUSTAV</creatorcontrib><creatorcontrib>NEY KARL HEINZ</creatorcontrib><title>FOERFARANDE FOER FRAMSTAELLNING AV EN FOEDOAEMNESKOMPOSITION MED EN AROM AV MOGEN OST</title><description>1381655 Cheese flavour UNILEVER Ltd 5 April 1972 [8 April 1971] 15594/72 Heading A2B Foodstuffs, for example cheeses, having a ripe cheese flavour, which flavour may have been introduced enzymatically or by admixture of a cheese flavouring composition, have additionally admixed therewith at least three amino acids, or thin salts, selected from glutamic acid, methionine, lycine, and glycine and/ or alanine and/or proline, the amount of glutamic acid added being 26-52 wt%, the amount of lysine added being 8-52 wt%, the amount of methionine added being 0-30 wt%, and the amount of glycine and/or alanine and/or proline added being 0-50 wt%, based on the total amount of free amino acids admixed with the food composition. Preferably the amounts of amino acids employed are such that at least one of the above named amino acids is present in a concentration of at least twice that of any other not named free amino acid.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</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>1979</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFijEKAjEQRdNYiHoFyQWsXLUekpk1uDMjSbRdFomV6MJ6fzRgb_Xf5725uZBiJIggHm1lSxE4ZcCukyCthatFqcYrIAumk_JZU8hBxTL6aiEq15C1_T5NeWlm9-ExldVvF2ZNmN1xU8ZXX6ZxuJVnefcUds3-0Di3_Rt8AEBqLzc</recordid><startdate>19790212</startdate><enddate>19790212</enddate><creator>WIROTAMA I POETOE GDE</creator><creator>FREYTAG WOLFRAM GUSTAV</creator><creator>NEY KARL HEINZ</creator><scope>EVB</scope></search><sort><creationdate>19790212</creationdate><title>FOERFARANDE FOER FRAMSTAELLNING AV EN FOEDOAEMNESKOMPOSITION MED EN AROM AV MOGEN OST</title><author>WIROTAMA I POETOE GDE ; FREYTAG WOLFRAM GUSTAV ; NEY KARL HEINZ</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_FI54674CC3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>fin</language><creationdate>1979</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</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>WIROTAMA I POETOE GDE</creatorcontrib><creatorcontrib>FREYTAG WOLFRAM GUSTAV</creatorcontrib><creatorcontrib>NEY KARL HEINZ</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WIROTAMA I POETOE GDE</au><au>FREYTAG WOLFRAM GUSTAV</au><au>NEY KARL HEINZ</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FOERFARANDE FOER FRAMSTAELLNING AV EN FOEDOAEMNESKOMPOSITION MED EN AROM AV MOGEN OST</title><date>1979-02-12</date><risdate>1979</risdate><abstract>1381655 Cheese flavour UNILEVER Ltd 5 April 1972 [8 April 1971] 15594/72 Heading A2B Foodstuffs, for example cheeses, having a ripe cheese flavour, which flavour may have been introduced enzymatically or by admixture of a cheese flavouring composition, have additionally admixed therewith at least three amino acids, or thin salts, selected from glutamic acid, methionine, lycine, and glycine and/ or alanine and/or proline, the amount of glutamic acid added being 26-52 wt%, the amount of lysine added being 8-52 wt%, the amount of methionine added being 0-30 wt%, and the amount of glycine and/or alanine and/or proline added being 0-50 wt%, based on the total amount of free amino acids admixed with the food composition. Preferably the amounts of amino acids employed are such that at least one of the above named amino acids is present in a concentration of at least twice that of any other not named free amino acid.</abstract><edition>2</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | fin |
| recordid | cdi_epo_espacenet_FI54674CC |
| source | esp@cenet |
| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES 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 | FOERFARANDE FOER FRAMSTAELLNING AV EN FOEDOAEMNESKOMPOSITION MED EN AROM AV MOGEN OST |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-06T06%3A00%3A46IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=WIROTAMA%20I%20POETOE%20GDE&rft.date=1979-02-12&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EFI54674CC%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |