Reducing astringency in compositions containing phenolic compounds
US9265276B2 · kind B2 · utility
3Cited by
3References
8Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 14, 2009 |
| Grant date | Feb 23, 2016 |
| Priority date | — |
| Expiry date | Nov 17, 2029 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention in general relates to the field of taste. In particular it relates to the reduction of astringency. One embodiment of the present invention relates to the use of at least one phospholipid for the preparation of a phenol containing composition to reduce the astringency of the composition.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.