Volume 9 - Volume 9
PROSPECTIVE STUDY ON THE USE OF INDUSTRIALIZED SEASONINGS
Abstract
The spices processed has gained prominence in the food industry not only for your purpose to
assign color, flavor and aroma to foods, as well as by check these, greater conservation and
viability of commercialization. In this context, the present study had as objective to conduct a
prospective mapping technology through the evaluation of patent applications, with the purpose of
investigating the Brazilian and international panorama of seasonings production, processed
through the analysis of the main manufacturing methods and ingredients used, in addition to
checking the main authors and the holders of these technologies. The survey was conducted from
the Association of International patent classification codes with keywords about the subject, the
database Espacenet, resulting in 21 patents and from information available graphics were prepared
and discussions. There was no prevalence of the European Patent Organisation (EP) with the
largest record number, different from Brazil that showed no record of any deposit. Most of the
patents reviewed (52.40%) treated with the preparation of yeast tablets. On this analysis, we
observed a high use of spices processed in the world, but with low amount of patent applications, so
the importance in boosting new studies and technologies involving this theme.
Paper Details
PaperID: p 4929-4947
Author's Name: Caique Silva Rodrigues, Márcia Filgueiras Rebelo de Matos, Priscilla Quênia Muniz Bezerra and Itaciara Larroza Nunes
Volume: Volume 9
Issues: Volume 9
Keywords: Food; patents; condiment; prospecting.
Year: 2019
Month: June
Pages: 4929-4947