http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102626223-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-30 |
| filingDate | 2012-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4a85ed3df89dcceebbce0211e69f70d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d4e291874289337f96c0ad2822acbe4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd04949b7a3a1a414461229ea6d83802 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8962057b606f71b406d412dafb071ef6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe74924b030d653dc644e554f043c89b |
| publicationDate | 2013-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102626223-B |
| titleOfInvention | Method for embedding linoleic acid or linolenic acid with amylose or yellow dextrin fine capsule |
| abstract | The invention discloses a method for embedding linoleic acid or linolenic acid with amylose or a yellow dextrin fine capsule, belonging to the technical field of functional food additives. An inclusion compound is formed by using amylose or yellow dextrin and linoleic acid or linolenic acid, so that the stability of linoleic acid and linolenic acid is enhanced, and the problem of easiness in automatic oxidation of linoleic acid or linolenic acid is solved. The amylose or yellow dextrin is taken as a microcapsule embedding wall material, a microcapsule inclusion compound can be formed in an acid aqueous solution, and a microcapsule embedding compound can be prepared by performing freeze drying on a precipitate obtained by centrifuging. The inclusion compound is mainly taken as a nutrition fortifier for adding into a nutrition strengthening food. The microcapsule inclusion compound has a slow release effect, and is convenient to store, process and treat. |
| priorityDate | 2012-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.