| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_19a6e63080390046961c28395be2f920 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate |
1998-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_815f2c19a32f02547bf2d13145454e67
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b014d011575b35af6735676099c69c2d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e669c2a1bda37ee530ec4388c32d99f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_97f424b8ccd19ecaf791905b6dea2a22 |
| publicationDate |
1999-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2252312-A1 |
| titleOfInvention |
Generation and stabilization of preferred beef tallow flavors in frying oils |
| abstract |
A frying oil is described which produces fried foods exhibiting a highly preferred flavor profile and flavor stability over the life of the oil. The invention includes a beef tallow fraction containing an effective amount of beef tallow stearin fraction and an effective amount of beef tallow volatiles such that upon heating is produced a flavor profile which is highly preferred in fried foods. |
| priorityDate |
1997-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |