公开(公告)号：WO2009152627A2

公开(公告)日：2009-12-23

申请号：PCT/CH2009/000201

申请日：2009-06-15

Applicant: GIVAUDAN SA ,  BHOWMIK, Tarun ,  MYAKA, Stefka, Ivanova ,  VAN LEERSUM, Johan, Peter ,  SMITH, Roy, Wade

Inventor： BHOWMIK, Tarun ,  MYAKA, Stefka, Ivanova ,  VAN LEERSUM, Johan, Peter ,  SMITH, Roy, Wade

IPC: A23L27/00 ,  A23L27/10 ,  A23L27/24 ,  A23L27/40 ,  A23L29/00

CPC classification number: 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

Abstract: 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.

Abstract translation: 提供了水解菠菜植物材料以形成盐增强成分，形成的盐增强成分，包含所述盐增强成分的食品和增强食品咸味的方法的酶法。

公开(公告)号：WO2009152627A3

公开(公告)日：2010-03-18

申请号：PCT/CH2009000201

申请日：2009-06-15

Applicant: GIVAUDAN SA ,  BHOWMIK TARUN ,  MYAKA STEFKA IVANOVA ,  VAN LEERSUM JOHAN PETER ,  SMITH ROY WADE

Inventor： BHOWMIK TARUN ,  MYAKA STEFKA IVANOVA ,  VAN LEERSUM JOHAN PETER ,  SMITH ROY WADE

IPC: A23J3/34 ,  A23L27/00 ,  A23L27/10 ,  A23L27/24 ,  A23L27/40 ,  A23L29/00

CPC classification number: A23L27/45 ,  A23J3/346 ,  A23L1/2375 ,  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

Abstract: 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.

Abstract translation: 提供了水解菠菜植物材料以形成盐增强成分，形成的盐增强成分，包含所述盐增强成分的食品和增强食品咸味的方法的酶法。

公开(公告)号：WO2009114954A1

公开(公告)日：2009-09-24

申请号：PCT/CH2009/000094

申请日：2009-03-13

Applicant: GIVAUDAN SA ,  BHOWMIK, Tarun ,  MYAKA, Stefka, Ivanova ,  VAN LEERSUM, Johan, Peter ,  SMITH, Roy, Wade

Inventor： BHOWMIK, Tarun ,  MYAKA, Stefka, Ivanova ,  VAN LEERSUM, Johan, Peter ,  SMITH, Roy, Wade

IPC: A23L1/22 ,  A23L1/23 ,  A23L1/237

CPC classification number: A23L27/45

Abstract: 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.

Abstract translation: 提供了一种酶促方法，其水解芹菜植物材料以形成盐增强成分，形成的盐增强成分，包含所述盐增强成分的食品和增强食品咸味的方法。