-
公开(公告)号：EP2306845A2
公开(公告)日：2011-04-13
申请号：EP09765309.1
申请日：2009-06-15
申请人： Givaudan SA
CPC分类号： A23L27/45 , A23J3/346 , A23L27/24 , A23L27/40 , A23L27/88 , A23V2002/00 , C12Y302/01058 , C12Y304/11 , C12Y304/13 , C12Y304/14 , C12Y304/15 , C12Y304/16 , C12Y304/17 , C12Y304/18 , C12Y304/19 , C12Y304/21 , C12Y304/21062 , C12Y304/22 , C12Y304/23 , C12Y304/24 , C12Y304/25 , C12Y305/01002
摘要： Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.
摘要翻译： 提供了水解菠菜植物材料以形成盐增强成分的酶促过程，所形成的盐增强成分，包含所述盐增强成分的食品以及增强食品咸味的方法。
-
公开(公告)号：EP4362702A1
公开(公告)日：2024-05-08
申请号：EP22738474.0
申请日：2022-07-01
申请人： Givaudan SA
CPC分类号： A23L7/104 , A23L7/107 , A23C11/10 , A23L2/382 , A23C11/106
-
-
公开(公告)号：EP2306845B1
公开(公告)日：2015-02-18
申请号：EP09765309.1
申请日：2009-06-15
申请人： Givaudan SA
CPC分类号： A23L27/45 , A23J3/346 , A23L27/24 , A23L27/40 , A23L27/88 , A23V2002/00 , C12Y302/01058 , C12Y304/11 , C12Y304/13 , C12Y304/14 , C12Y304/15 , C12Y304/16 , C12Y304/17 , C12Y304/18 , C12Y304/19 , C12Y304/21 , C12Y304/21062 , C12Y304/22 , C12Y304/23 , C12Y304/24 , C12Y304/25 , C12Y305/01002
摘要： Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.
-
公开(公告)号：EP2142013B1
公开(公告)日：2017-05-31
申请号：EP08714798.9
申请日：2008-04-03
申请人： Givaudan SA
CPC分类号： A23L23/00 , A23J3/346 , A23L19/18 , A23L27/22 , A23L27/24 , A23L27/40 , A23L27/45 , A23L27/88 , A23Y2220/00 , A23Y2220/67
摘要： Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.
摘要翻译： 本发明提供一种使用乳杆菌属的水解豌豆蛋白质发酵方法，所形成的成分，包含所述成分的食品以及增强食品的咸味的方法。
-
公开(公告)号：EP2276355B1
公开(公告)日：2015-03-11
申请号：EP09722683.1
申请日：2009-03-13
申请人： Givaudan SA
CPC分类号： A23L27/45
-
公开(公告)号：EP2276355A1
公开(公告)日：2011-01-26
申请号：EP09722683.1
申请日：2009-03-13
申请人： Givaudan SA
CPC分类号： A23L27/45
摘要： Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.
摘要翻译： 提供了水解芹菜植物材料以形成盐增强成分的酶促过程，所形成的盐增强成分，包含所述盐增强成分的食品和提高食品咸味的方法。
-
公开(公告)号：EP2142013A1
公开(公告)日：2010-01-13
申请号：EP08714798.9
申请日：2008-04-03
申请人： Givaudan SA
IPC分类号： A23L1/237
CPC分类号： A23L23/00 , A23J3/346 , A23L19/18 , A23L27/22 , A23L27/24 , A23L27/40 , A23L27/45 , A23L27/88 , A23Y2220/00 , A23Y2220/67
摘要： Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.
-
-
-
-
-
-
-
搜索结果
8 条记录 (耗时 0.009 秒)
