Method for inhibiting absorption of and/or promoting excretion of lipids using d-psicose
US-2018243325-A1 · Aug 30, 2018 · US
Tomato ketchup with improved storage stability
US10980261B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-10980261-B2 |
| Application number | US-201716335626-A |
| Country | US |
| Kind code | B2 |
| Filing date | Sep 12, 2017 |
| Priority date | Oct 6, 2016 |
| Publication date | Apr 20, 2021 |
| Grant date | Apr 20, 2021 |
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- Title
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Abstract
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The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup.
First claim
Opening claim text (preview).
What is claimed is: 1. A ketchup, comprising a tomato concentrate, saccharides comprising allulose, vinegar, sodium chloride and purified water, wherein the tomato concentrate is present in an amount of 20 parts by weight to 80 parts by weight and the saccharides are present in an amount of 10 parts by weight to 40 parts by weight relative to 100 parts by weight of the ketchup, wherein a soluble solid content of the tomato concentrate is 24 wt % or more than 24 wt % based on the weight of the tomato concentrate, wherein the allulose is present in an amount of 40 parts by weight to 100 parts by weight relative to 100 parts by weight of the saccharides in terms of dry solid content. 2. The ketchup according to claim 1 , wherein the tomato concentrate is present in an amount of 20 parts by weight to 50 parts by weight relative to 100 parts by weight of the ketchup. 3. The ketchup according to claim 1 , wherein the saccharides are present in an amount of 20 parts by weight to 30 parts by weight relative to 100 parts by weight of the ketchup. 4. The ketchup according to claim 1 , wherein the vinegar is present in an amount of 5 parts by weight to 30 parts by weight relative to 100 parts by weight of the ketchup. 5. A method for improving preservability of a ketchup, comprising: mixing saccharides comprising allulose with a tomato concentrate, vinegar, sodium chloride and purified water, wherein the tomato concentrate is present in an amount of 20 parts by weight to 80 parts by weight and the saccharides are present in an amount of 10 parts by weight to 40 parts by weight relative to 100 parts by weight of the ketchup, wherein a soluble solid content of the tomato concentrate is 24 wt % or more than 24 wt % based on the weight of the tomato concentrate, wherein the allulose is present in an amount of 40 parts by weight to 100 parts by weight relative to 100 parts by weight of the saccharides in terms of dry solid content.
Assignees
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Classifications
containing carboxyl groups · CPC title
Sugars; Derivatives thereof · CPC title
- A23L27/60Primary
Salad dressings; Mayonnaise; Ketchup · CPC title
Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) · CPC title
Inorganic salts, minerals or trace elements · CPC title
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Frequently asked questions
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- What does patent US10980261B2 cover?
- The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup.
- Who is the assignee on this patent?
- Cj Cheiljedang Corp
- What technology area does this patent fall under?
- Primary CPC classification A23L27/60. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Apr 20 2021 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 2 related publications on this page (citations in our corpus or others sharing the same primary CPC).