| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97ec3da557ad35472182bbcd3491a4ea |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate |
2003-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f39847dec9cf449776d1f8d2b1acd054
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_280b365f11e34640f9a3e1b830ada4c1 |
| publicationDate |
2004-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2489550-A1 |
| titleOfInvention |
Vegetable fat and use thereof in food preparations |
| abstract |
The subject of the present invention is a vegetable fatty substance and its use in food preparations. The vegetable fatty substance is characterized by the fact that at least 90% of the fatty acids it contains are fatty acids of 16 to 18 carbon atoms, which it contains from 12 to 18% of linoleic acid per compared to total fatty acids and that it has a water content of less than 0.4% of the total mass. |
| priorityDate |
2002-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |