http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1212859-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8b9b07baa39efdd68eb1506a375245f8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0092 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 1984-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1986-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d06d7aa0e9ac7a005a7003ec6f272ac1 |
| publicationDate | 1986-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1212859-A |
| titleOfInvention | Heat-stabilized, carotenoid-colored edible oils |
| abstract | HEAT-STABILIZED, CAROTENOID-COLORED EDIBLE OILS Abstract of the Disclosure Stabilization of carotenoid-containing edible oils at elevated temperatures is accomplished by the use of stabilizing amounts of lauryl thiodipropionate, dilauryl thiodipropionate, a tocopherol and mixtures thereof. The stabilized colored edible oils retain a large percentage of the coloration subsequent to heating at deep-fat frying temperatures as compared with the coloration of said edible oil prior to heating. |
| priorityDate | 1983-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 70.