DISPERSIBLE SPICE PELLETS
The present disclosure relates to a spice pellet comprising oligosaccharide in the range of 3-40% w/w of the total weight of the spice pellet, hydroxy propyl methyl cellulose (HPMC) in the range of 1-15% w/w of the total weight of the spice pellet, clarified butter in the range of 5-10% w/w of the t...
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| creator | N, Shashikala M J, Satyanarayana Reddy Mukharjee, Alina |
| description | The present disclosure relates to a spice pellet comprising oligosaccharide in the range of 3-40% w/w of the total weight of the spice pellet, hydroxy propyl methyl cellulose (HPMC) in the range of 1-15% w/w of the total weight of the spice pellet, clarified butter in the range of 5-10% w/w of the total weight of the spice pellet, spice mixture in the range of 50-90% w/w of the total weight of the spice pellet. The present disclosure also relates to a method of making the spice pellet. |
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The present disclosure also relates to a method of making the spice pellet.</description><language>eng</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>2023</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=20230209&DB=EPODOC&CC=US&NR=2023044785A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230209&DB=EPODOC&CC=US&NR=2023044785A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>N, Shashikala M</creatorcontrib><creatorcontrib>J, Satyanarayana Reddy</creatorcontrib><creatorcontrib>Mukharjee, Alina</creatorcontrib><title>DISPERSIBLE SPICE PELLETS</title><description>The present disclosure relates to a spice pellet comprising oligosaccharide in the range of 3-40% w/w of the total weight of the spice pellet, hydroxy propyl methyl cellulose (HPMC) in the range of 1-15% w/w of the total weight of the spice pellet, clarified butter in the range of 5-10% w/w of the total weight of the spice pellet, spice mixture in the range of 50-90% w/w of the total weight of the spice pellet. The present disclosure also relates to a method of making the spice pellet.</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>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJB08QwOcA0K9nTycVUIDvB0dlUIcPXxcQ0J5mFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8aHBRgZGxgYmJuYWpo6GxsSpAgCZWCD9</recordid><startdate>20230209</startdate><enddate>20230209</enddate><creator>N, Shashikala M</creator><creator>J, Satyanarayana Reddy</creator><creator>Mukharjee, Alina</creator><scope>EVB</scope></search><sort><creationdate>20230209</creationdate><title>DISPERSIBLE SPICE PELLETS</title><author>N, Shashikala M ; J, Satyanarayana Reddy ; Mukharjee, Alina</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2023044785A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2023</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>N, Shashikala M</creatorcontrib><creatorcontrib>J, Satyanarayana Reddy</creatorcontrib><creatorcontrib>Mukharjee, Alina</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>N, Shashikala M</au><au>J, Satyanarayana Reddy</au><au>Mukharjee, Alina</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>DISPERSIBLE SPICE PELLETS</title><date>2023-02-09</date><risdate>2023</risdate><abstract>The present disclosure relates to a spice pellet comprising oligosaccharide in the range of 3-40% w/w of the total weight of the spice pellet, hydroxy propyl methyl cellulose (HPMC) in the range of 1-15% w/w of the total weight of the spice pellet, clarified butter in the range of 5-10% w/w of the total weight of the spice pellet, spice mixture in the range of 50-90% w/w of the total weight of the spice pellet. The present disclosure also relates to a method of making the spice pellet.</abstract><oa>free_for_read</oa></addata></record> |
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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 | DISPERSIBLE SPICE PELLETS |
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