METHOD FOR PRODUCING FOODSTUFF-PREPARATIONS SUITABLE FOR INTRODUCING BIOLOGICALLY IMPORTANT MICRO- AND MACRO-ELEMENTS
Foodstuffs contain trace elements complexed with biologically usable organic mols. Pref. trace elements are B,F,Mg,V,Mn,Fe,Co,Ni,Cu,Zn and/or Mo. They are added as water-soluble cpds. with glycine, glycerol, ascorbic acid 2,4,5,7-tetrahalofluores cein salts(s), EDTA salts(s), K/Na tartrate, and opt....
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| creator | NADASDI,JOZSEFNE,HU PUSKAS,ISTVAN,HU GABOR,GYULA,HU BERES,JOZSEF,HU TOTH,JOZSEFNE,HU SZEP,SANDOR,HU |
| description | Foodstuffs contain trace elements complexed with biologically usable organic mols. Pref. trace elements are B,F,Mg,V,Mn,Fe,Co,Ni,Cu,Zn and/or Mo. They are added as water-soluble cpds. with glycine, glycerol, ascorbic acid 2,4,5,7-tetrahalofluores cein salts(s), EDTA salts(s), K/Na tartrate, and opt. 2-4C polycarboxylic acid(s) other than citric acid. In an example an apricot puree was prepd. by combining 60 kg apricot pulp with 15g vitamin C, 62.5 ml trace element soln. and 8.582 kg sugar, and diluting to 100 kg with water. The trace element soln. contained (per 100 ml); 0.068g NH4 metavanadate, 0.3g NaF, 1.94g glycine, 0.012g CuSO4, 2.85g ZnSO4, 0.02g NH4 molybdate, 0.07g NiSO4, 0.0021g CoCl2, 0.2g Na2EDTA.2H2O, 0.4g ascorbic acid, 0.153g FeSO4, 2.94g MgSO4, 0.03g succinic acid, 0.23g MnSO4, 1.94g tartaric acid, 0.03g boric acid, 7.92g glycerol (87%) and 0.1g K/Na tartrate. (9pp Dwg.No.0/0) |
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Pref. trace elements are B,F,Mg,V,Mn,Fe,Co,Ni,Cu,Zn and/or Mo. They are added as water-soluble cpds. with glycine, glycerol, ascorbic acid 2,4,5,7-tetrahalofluores cein salts(s), EDTA salts(s), K/Na tartrate, and opt. 2-4C polycarboxylic acid(s) other than citric acid. In an example an apricot puree was prepd. by combining 60 kg apricot pulp with 15g vitamin C, 62.5 ml trace element soln. and 8.582 kg sugar, and diluting to 100 kg with water. The trace element soln. contained (per 100 ml); 0.068g NH4 metavanadate, 0.3g NaF, 1.94g glycine, 0.012g CuSO4, 2.85g ZnSO4, 0.02g NH4 molybdate, 0.07g NiSO4, 0.0021g CoCl2, 0.2g Na2EDTA.2H2O, 0.4g ascorbic acid, 0.153g FeSO4, 2.94g MgSO4, 0.03g succinic acid, 0.23g MnSO4, 1.94g tartaric acid, 0.03g boric acid, 7.92g glycerol (87%) and 0.1g K/Na tartrate. 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Pref. trace elements are B,F,Mg,V,Mn,Fe,Co,Ni,Cu,Zn and/or Mo. They are added as water-soluble cpds. with glycine, glycerol, ascorbic acid 2,4,5,7-tetrahalofluores cein salts(s), EDTA salts(s), K/Na tartrate, and opt. 2-4C polycarboxylic acid(s) other than citric acid. In an example an apricot puree was prepd. by combining 60 kg apricot pulp with 15g vitamin C, 62.5 ml trace element soln. and 8.582 kg sugar, and diluting to 100 kg with water. The trace element soln. contained (per 100 ml); 0.068g NH4 metavanadate, 0.3g NaF, 1.94g glycine, 0.012g CuSO4, 2.85g ZnSO4, 0.02g NH4 molybdate, 0.07g NiSO4, 0.0021g CoCl2, 0.2g Na2EDTA.2H2O, 0.4g ascorbic acid, 0.153g FeSO4, 2.94g MgSO4, 0.03g succinic acid, 0.23g MnSO4, 1.94g tartaric acid, 0.03g boric acid, 7.92g glycerol (87%) and 0.1g K/Na tartrate. (9pp Dwg.No.0/0)</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>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</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>1992</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFyrsKAjEQheFtLER9BckLbCEqaDmbizuQZEIyKayWRWIlurD6_l4QW6vzH_im1cNpbkkJQ1GESCpL9IfXI5U4G1OHqANEYCSfRMrI0Fj90ej55xskSweUYO1RoAsUGTwLhzJSLcAr4eCd2mqnPad5NTn3l7EsvjurlkazbOsy3LoyDv2pXMu9azNvd6v9BtZ_wRMExDjo</recordid><startdate>19920228</startdate><enddate>19920228</enddate><creator>NADASDI,JOZSEFNE,HU</creator><creator>PUSKAS,ISTVAN,HU</creator><creator>GABOR,GYULA,HU</creator><creator>BERES,JOZSEF,HU</creator><creator>TOTH,JOZSEFNE,HU</creator><creator>SZEP,SANDOR,HU</creator><scope>EVB</scope></search><sort><creationdate>19920228</creationdate><title>METHOD FOR PRODUCING FOODSTUFF-PREPARATIONS SUITABLE FOR INTRODUCING BIOLOGICALLY IMPORTANT MICRO- AND MACRO-ELEMENTS</title><author>NADASDI,JOZSEFNE,HU ; PUSKAS,ISTVAN,HU ; GABOR,GYULA,HU ; BERES,JOZSEF,HU ; TOTH,JOZSEFNE,HU ; SZEP,SANDOR,HU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_HUT58194A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1992</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>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</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>NADASDI,JOZSEFNE,HU</creatorcontrib><creatorcontrib>PUSKAS,ISTVAN,HU</creatorcontrib><creatorcontrib>GABOR,GYULA,HU</creatorcontrib><creatorcontrib>BERES,JOZSEF,HU</creatorcontrib><creatorcontrib>TOTH,JOZSEFNE,HU</creatorcontrib><creatorcontrib>SZEP,SANDOR,HU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NADASDI,JOZSEFNE,HU</au><au>PUSKAS,ISTVAN,HU</au><au>GABOR,GYULA,HU</au><au>BERES,JOZSEF,HU</au><au>TOTH,JOZSEFNE,HU</au><au>SZEP,SANDOR,HU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING FOODSTUFF-PREPARATIONS SUITABLE FOR INTRODUCING BIOLOGICALLY IMPORTANT MICRO- AND MACRO-ELEMENTS</title><date>1992-02-28</date><risdate>1992</risdate><abstract>Foodstuffs contain trace elements complexed with biologically usable organic mols. Pref. trace elements are B,F,Mg,V,Mn,Fe,Co,Ni,Cu,Zn and/or Mo. They are added as water-soluble cpds. with glycine, glycerol, ascorbic acid 2,4,5,7-tetrahalofluores cein salts(s), EDTA salts(s), K/Na tartrate, and opt. 2-4C polycarboxylic acid(s) other than citric acid. In an example an apricot puree was prepd. by combining 60 kg apricot pulp with 15g vitamin C, 62.5 ml trace element soln. and 8.582 kg sugar, and diluting to 100 kg with water. The trace element soln. contained (per 100 ml); 0.068g NH4 metavanadate, 0.3g NaF, 1.94g glycine, 0.012g CuSO4, 2.85g ZnSO4, 0.02g NH4 molybdate, 0.07g NiSO4, 0.0021g CoCl2, 0.2g Na2EDTA.2H2O, 0.4g ascorbic acid, 0.153g FeSO4, 2.94g MgSO4, 0.03g succinic acid, 0.23g MnSO4, 1.94g tartaric acid, 0.03g boric acid, 7.92g glycerol (87%) and 0.1g K/Na tartrate. (9pp Dwg.No.0/0)</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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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 METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF 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 | METHOD FOR PRODUCING FOODSTUFF-PREPARATIONS SUITABLE FOR INTRODUCING BIOLOGICALLY IMPORTANT MICRO- AND MACRO-ELEMENTS |
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