NO992119L - Aromasammensetning, produksjon og bruk av denne - Google Patents

Aromasammensetning, produksjon og bruk av denne

Info

Publication number
NO992119L
NO992119L NO992119A NO992119A NO992119L NO 992119 L NO992119 L NO 992119L NO 992119 A NO992119 A NO 992119A NO 992119 A NO992119 A NO 992119A NO 992119 L NO992119 L NO 992119L
Authority
NO
Norway
Prior art keywords
production
aroma composition
flavonoids
composition
salt
Prior art date
Application number
NO992119A
Other languages
English (en)
Other versions
NO992119D0 (no
NO316203B1 (no
Inventor
Lasse Juhani Kurppa
Original Assignee
Slk Foundation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Slk Foundation filed Critical Slk Foundation
Publication of NO992119D0 publication Critical patent/NO992119D0/no
Publication of NO992119L publication Critical patent/NO992119L/no
Publication of NO316203B1 publication Critical patent/NO316203B1/no

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A23L27/16—Onions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
NO19992119A 1996-10-31 1999-04-30 Aromasammensetning, produksjon og bruk av denne NO316203B1 (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PA8377901 1996-10-31
PCT/FI1997/000027 WO1998018348A1 (en) 1996-10-31 1997-01-20 Flavouring composition, production and use thereof

Publications (3)

Publication Number Publication Date
NO992119D0 NO992119D0 (no) 1999-04-30
NO992119L true NO992119L (no) 1999-04-30
NO316203B1 NO316203B1 (no) 2003-12-29

Family

ID=19929845

Family Applications (1)

Application Number Title Priority Date Filing Date
NO19992119A NO316203B1 (no) 1996-10-31 1999-04-30 Aromasammensetning, produksjon og bruk av denne

Country Status (10)

Country Link
US (1) US6495185B1 (no)
EP (1) EP0979040B1 (no)
JP (1) JP2001503619A (no)
AT (1) ATE329497T1 (no)
AU (1) AU745335B2 (no)
CA (1) CA2269812A1 (no)
DE (1) DE69736132T2 (no)
ES (1) ES2267127T3 (no)
NO (1) NO316203B1 (no)
WO (1) WO1998018348A1 (no)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2796811A1 (fr) * 1999-07-27 2001-02-02 Jean Claude Blavier Procede de fabrication de pain ayant un gout de ferment de noix, preparation pour cette fabrication et pain obtenu
FI20000004A0 (fi) * 2000-01-03 2000-01-03 Slk Foundation Flavonoidilääke...
FI20021807A (fi) * 2002-10-10 2004-04-11 Slk Foundation Menetelmä akryyliamidin muodostumisen estämiseksi tai vähentämiseksi elintarvikkeissa
US20050079254A1 (en) * 2003-10-10 2005-04-14 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
JP5072236B2 (ja) * 2005-02-28 2012-11-14 昭和産業株式会社 塩味増強方法と減塩方法、並びに減塩食品とその製造方法
TWI406636B (zh) 2005-11-14 2013-09-01 Kao Corp Liquid seasonings
FI20075086L (fi) * 2007-02-07 2008-08-08 Slk Foundation Aromikoostumus
CN101932253B (zh) 2008-01-31 2013-09-25 花王株式会社 豆酱(味噌)
RU2496331C1 (ru) * 2009-08-10 2013-10-27 Стукли-Ван Кэмп, Инк. Способ суспендирования флавоноида в напитке
JP2011036269A (ja) * 2010-11-25 2011-02-24 Kao Corp 粉末調味料
FR3001364B1 (fr) 2013-01-25 2015-11-27 Green Technologies Utilisation de la farine resultant d'un traitement des grains a l'ozone pour la preparation de produits panifies a sel reduit
ES2524870B2 (es) * 2013-06-12 2015-06-30 Universidad De Burgos Sazonador de origen vegetal con propiedades conservantes, sustitutivo de la sal, y procedimiento de obtención del mismo

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR940004838B1 (ko) * 1991-07-12 1994-06-02 주식회사 태평양 녹차 플라보노이드의 추출방법
CN1093546A (zh) * 1993-04-12 1994-10-19 唐竞 生物类黄酮保健食品
US5976552A (en) * 1995-04-28 1999-11-02 Protein Sciences Corporation Virus vaccines
GB9508533D0 (en) 1995-04-27 1995-06-14 Sod Conseils Rech Applic Flavonoid extract of ginkgo biloba as flavouring and/or texturing agent
HU212837B (en) * 1995-10-06 1997-02-28 Farsang Sodium-poor, containing, magnesium and potassimum vegetables and spice mixture repast salt mixture

Also Published As

Publication number Publication date
NO992119D0 (no) 1999-04-30
ES2267127T3 (es) 2007-03-01
EP0979040A1 (en) 2000-02-16
WO1998018348A1 (en) 1998-05-07
DE69736132D1 (de) 2006-07-27
AU1446597A (en) 1998-05-22
ATE329497T1 (de) 2006-07-15
NO316203B1 (no) 2003-12-29
JP2001503619A (ja) 2001-03-21
DE69736132T2 (de) 2007-01-11
US6495185B1 (en) 2002-12-17
AU745335B2 (en) 2002-03-21
CA2269812A1 (en) 1998-05-07
EP0979040B1 (en) 2006-06-14

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Legal Events

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