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US08110238B2 Drink-treatment method which is used to increase the sweetness thereof and compound to be added to a drink in order to increase the sweetness of same 有权
用于增加甜味的饮料处理方法和添加到饮料中的化合物以增加其甜度

  • Patent Title: Drink-treatment method which is used to increase the sweetness thereof and compound to be added to a drink in order to increase the sweetness of same
  • Patent Title (中): 用于增加甜味的饮料处理方法和添加到饮料中的化合物以增加其甜度
  • Application No.: US11720399
    Application Date: 2005-11-28
  • Publication No.: US08110238B2
    Publication Date: 2012-02-07
  • Inventor: Virginie Moine
  • Applicant: Virginie Moine
  • Applicant Address: FR Floirac
  • Assignee: Sarco
  • Current Assignee: Sarco
  • Current Assignee Address: FR Floirac
  • Agency: Perman & Green, LLP
  • Priority: FR0452803 20041129
  • International Application: PCT/FR2005/050998 WO 20051128
  • International Announcement: WO2006/056725 WO 20060601
  • Main IPC: A23L1/236
  • IPC: A23L1/236
Drink-treatment method which is used to increase the sweetness thereof and compound to be added to a drink in order to increase the sweetness of same
Abstract:
The disclosed embodiments concern a processing method for a beverage destined for human or animal consumption with the aim of increasing the sweetness of said beverage, characterized in that a yeast preparation inerted by enzymatic and/or physical-chemical treatment containing a peptide sweetener with a molecular weight equal to 2.750+/−0.1 kDa is added to the beverage. The disclosed embodiments also concern such a sweetener compound.
Abstract(Chinese):

所公开的实施方案涉及用于人或动物消费的饮料的加工方法，目的是增加所述饮料的甜度，其特征在于通过酶和/或物理化学处理惰化的酵母制剂，其含有具有分子 重量等于2.750 +/- 0.1kDa加入到饮料中。 所公开的实施方案还涉及这种甜味剂化合物。

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