SWEETNESS IMPROVING AGENTS AND FOODS WITH THE USE THEREOF
Sweetness improving agents capable of improving sweetness characteristics, in particular, aftertaste characteristics. More particularly, the sweetness improving agents contain as the active ingredient a yeast extract, in particular, one containing sodium 5'-inosinate and/or sodium 5'-adeny...
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| creator | ARAKI, HIROKO SAITO, SUSUMU UCHIMURA, NOBUHIRO KUBOTA, YUUKI SHINHASHI, OSAMU AOYAGI, YOSHINORI |
| description | Sweetness improving agents capable of improving sweetness characteristics, in particular, aftertaste characteristics. More particularly, the sweetness improving agents contain as the active ingredient a yeast extract, in particular, one containing sodium 5'-inosinate and/or sodium 5'-adenylate, sodium 5'-guanylate, sodium 5'-uridylate and sodium 5'-cytidylate, each in an amount of 1 to 15 % based on the weight of the yeast extract, and 1 to 20 % of sodium glutamate.
On décrit des substances pouvant améliorer des caractéristiques du goût sucré, notamment des caractéristiques de persistance en bouche. Plus particulièrement, lesdites substances améliorant le goût sucré contiennent, comme ingrédient actif, un extrait de levure, en particulier un extrait contenant un inosinate-5' disodique et ou un adénylate-5' disodique, un guanylate-5' disodique, un uridylate-5' disodique et un cytidylate-5' disodique, chaque composé étant présent dans des proportions comprises entre 1 et 15 % par rapport au poids de l'extrait de levure, et dans des proportions comprises entre 1 et 20 % par rapport au glutamate de sodium. |
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On décrit des substances pouvant améliorer des caractéristiques du goût sucré, notamment des caractéristiques de persistance en bouche. Plus particulièrement, lesdites substances améliorant le goût sucré contiennent, comme ingrédient actif, un extrait de levure, en particulier un extrait contenant un inosinate-5' disodique et ou un adénylate-5' disodique, un guanylate-5' disodique, un uridylate-5' disodique et un cytidylate-5' disodique, chaque composé étant présent dans des proportions comprises entre 1 et 15 % par rapport au poids de l'extrait de levure, et dans des proportions comprises entre 1 et 20 % par rapport au glutamate de sodium.</description><edition>6</edition><language>eng ; fre ; jpn</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>1999</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=19991125&DB=EPODOC&CC=WO&NR=9959432A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19991125&DB=EPODOC&CC=WO&NR=9959432A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ARAKI, HIROKO</creatorcontrib><creatorcontrib>SAITO, SUSUMU</creatorcontrib><creatorcontrib>UCHIMURA, NOBUHIRO</creatorcontrib><creatorcontrib>KUBOTA, YUUKI</creatorcontrib><creatorcontrib>SHINHASHI, OSAMU</creatorcontrib><creatorcontrib>AOYAGI, YOSHINORI</creatorcontrib><title>SWEETNESS IMPROVING AGENTS AND FOODS WITH THE USE THEREOF</title><description>Sweetness improving agents capable of improving sweetness characteristics, in particular, aftertaste characteristics. More particularly, the sweetness improving agents contain as the active ingredient a yeast extract, in particular, one containing sodium 5'-inosinate and/or sodium 5'-adenylate, sodium 5'-guanylate, sodium 5'-uridylate and sodium 5'-cytidylate, each in an amount of 1 to 15 % based on the weight of the yeast extract, and 1 to 20 % of sodium glutamate.
On décrit des substances pouvant améliorer des caractéristiques du goût sucré, notamment des caractéristiques de persistance en bouche. Plus particulièrement, lesdites substances améliorant le goût sucré contiennent, comme ingrédient actif, un extrait de levure, en particulier un extrait contenant un inosinate-5' disodique et ou un adénylate-5' disodique, un guanylate-5' disodique, un uridylate-5' disodique et un cytidylate-5' disodique, chaque composé étant présent dans des proportions comprises entre 1 et 15 % par rapport au poids de l'extrait de levure, et dans des proportions comprises entre 1 et 20 % par rapport au glutamate de sodium.</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>1999</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLAMDnd1DfFzDQ5W8PQNCPIP8_RzV3B0d_ULCVZw9HNRcPP3dwlWCPcM8VAI8XBVCA12BdFBrv5uPAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7UkPtzf0tLU0sTYyNHQmAglAFB6KJ8</recordid><startdate>19991125</startdate><enddate>19991125</enddate><creator>ARAKI, HIROKO</creator><creator>SAITO, SUSUMU</creator><creator>UCHIMURA, NOBUHIRO</creator><creator>KUBOTA, YUUKI</creator><creator>SHINHASHI, OSAMU</creator><creator>AOYAGI, YOSHINORI</creator><scope>EVB</scope></search><sort><creationdate>19991125</creationdate><title>SWEETNESS IMPROVING AGENTS AND FOODS WITH THE USE THEREOF</title><author>ARAKI, HIROKO ; SAITO, SUSUMU ; UCHIMURA, NOBUHIRO ; KUBOTA, YUUKI ; SHINHASHI, OSAMU ; AOYAGI, YOSHINORI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO9959432A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; jpn</language><creationdate>1999</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>ARAKI, HIROKO</creatorcontrib><creatorcontrib>SAITO, SUSUMU</creatorcontrib><creatorcontrib>UCHIMURA, NOBUHIRO</creatorcontrib><creatorcontrib>KUBOTA, YUUKI</creatorcontrib><creatorcontrib>SHINHASHI, OSAMU</creatorcontrib><creatorcontrib>AOYAGI, YOSHINORI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ARAKI, HIROKO</au><au>SAITO, SUSUMU</au><au>UCHIMURA, NOBUHIRO</au><au>KUBOTA, YUUKI</au><au>SHINHASHI, OSAMU</au><au>AOYAGI, YOSHINORI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SWEETNESS IMPROVING AGENTS AND FOODS WITH THE USE THEREOF</title><date>1999-11-25</date><risdate>1999</risdate><abstract>Sweetness improving agents capable of improving sweetness characteristics, in particular, aftertaste characteristics. More particularly, the sweetness improving agents contain as the active ingredient a yeast extract, in particular, one containing sodium 5'-inosinate and/or sodium 5'-adenylate, sodium 5'-guanylate, sodium 5'-uridylate and sodium 5'-cytidylate, each in an amount of 1 to 15 % based on the weight of the yeast extract, and 1 to 20 % of sodium glutamate.
On décrit des substances pouvant améliorer des caractéristiques du goût sucré, notamment des caractéristiques de persistance en bouche. Plus particulièrement, lesdites substances améliorant le goût sucré contiennent, comme ingrédient actif, un extrait de levure, en particulier un extrait contenant un inosinate-5' disodique et ou un adénylate-5' disodique, un guanylate-5' disodique, un uridylate-5' disodique et un cytidylate-5' disodique, chaque composé étant présent dans des proportions comprises entre 1 et 15 % par rapport au poids de l'extrait de levure, et dans des proportions comprises entre 1 et 20 % par rapport au glutamate de sodium.</abstract><edition>6</edition><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 | SWEETNESS IMPROVING AGENTS AND FOODS WITH THE USE THEREOF |
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