BUFFERED VINEGAR PRODUCTS WITH REDUCED COLOR, ODOR, AND FLAVOR AND METHODS OF PRODUCING THE SAME

Title:

BUFFERED VINEGAR PRODUCTS WITH REDUCED COLOR, ODOR, AND FLAVOR AND METHODS OF PRODUCING THE SAME

Document Type and Number:

WIPO Patent Application WO/2019/164999

Kind Code:

A3

Abstract:

Embodiments of the present invention provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same.

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Inventors:

HULL RICHARD S (US)
KIRMACI BILAL (US)
TOLEDO ROMEO (US)
TOLEDO MO MUI (US)

Application Number:

PCT/US2019/018837

Publication Date:

December 26, 2019

Filing Date:

February 20, 2019

Export Citation:

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Assignee:

KERRY LUXEMBOURG S A R L (LU)

International Classes:

A23B4/12; C12J1/04

Domestic Patent References:

WO2011011520A1

2011-01-27

Foreign References:

KR20020064747A	2002-08-09
US8877280B2	2014-11-04
CN1900693A	2007-01-24
US20070181511A1	2007-08-09
KR20090098024A	2009-09-17
US4994292A	1991-02-19

Other References:

ACHAERANDIO, I ET AL.: "Vinegar Decolourization by Re-Activated Carbon", FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL., vol. 7, no. 2, 2002, pages 1 - 4, XP055668937

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