Patent · US Active

Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an NaCl substitute

US9681672B2 · kind B2 · utility

0Cited by

7References

12Claims

0Family size

Assignee

LESAFFRE ET COMPAGNIE · FR

Inventors

Camille Dupuy · Lille, FR
Pascal Lejeune · Avon, FR
Jean-Jacques Muchembled · Wasquehal, FR

Key dates

Filing date	Feb 9, 2005
Grant date	Jun 20, 2017
Priority date	—
Expiry date	Dec 20, 2027

Classification

Technology area (CPC A)Human Necessities
CPC primaryA23L33/14
WIPO fieldFood chemistry
WIPO sectorChemistry

Abstract

Dry flavor enhancing agent for a cereal product and particularly for baked bakery products including yeast extract and acid fermented flour, dry enhancing agent for cereal products and particularly for baked bakery products including this dry flavor enhancing agent and their use in the preparation of cereal products and particularly doughs and baked products.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.