| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate |
2011-03-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2014-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c7bc551c728f3704be784500809d84d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d01efddd3c063f0836fdf73be11a59bc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_52d588e39ba8c02a1b8d71c57d02b1d2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ce247deca799142ed4b4c463c5d17da |
| publicationDate |
2014-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-102802429-B |
| titleOfInvention |
Fat and oil composition and chocolate products using same |
| abstract |
Provided is a fat and oil composition for producing raw chocolate that curbs low-temperature bloom, particularly in chocolate products that contain seeds and nuts. This is achieved by using a fat and oil composition that has a specific triglyceride composition. The fat and oil composition comprises 15-40 mass % POP triglycerides, 20-35 mass % SOS triglycerides, 5-11 mass % POS triglycerides and 15-35 mass % liquefied fat and oil and the total content of XOX triglycerides (triglycerides that have oleic acid at position 2 and saturated fatty acids with 16 or more carbon atoms at positions 1 and 3), which includes the above-mentioned POP, SOS and POS triglycerides, is 62-80 mass %. |
| priorityDate |
2010-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |