Citric Acid as an Acidulant in Food:Patent Overview (Last 5 Years)
Citric acid is the most versatile and widely used acidulant in the food and beverage industry. used to add a ‘sour’ taste to foods and soft drinks and as preservatives. Citric acid is a naturally occurring organic acid, common to all living things, and is produced commercially through fermentation. It is a very good complexing agent (chelant) and ties up metal ions which can affect the stability of the end product. There are patents teaching on the application and advantages of using this citric acid disclosing even the processes. To know more details it is worth going through the patent overview.
This patent report provides statistical overview of the specified technology/segment for the last five years.The claimed technology in the patent is segmented categorically and is the basis for insights into research and business.The report focuses on IP publication trends and the top 20 assignees - their technology trends and research breadth across various jurisdictions. The ‘White Space Matrix’ across major categories is a fundamental part for this Patent Overview Report.
Who can use the report?
Helps in mapping the big players in the broad spectrum of the technology
Helps in digging out white spaces that identify the technology gaps
Cognizant about the chronological developments in the technological field for the last 5 years
Finding alternative technical solutions to a problem
Helps in knowing the innovative focus of companies, industries, and countries
Spotting the new competitors
Legal assessors and representatives
Filing trends either for the overall number of patents, or just for certain groupings in the last 5 years
Financial and fiscal assessors and representatives
Forms the base for the evaluation of patents within the context of the control of organizational resources and accounting