| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7d3eab93b08c4171b630c2af85bfa7e |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-006
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10
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/A23D9-04 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-12 |
| filingDate |
2012-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2015-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc89629bf949397f6937e51a6e3e5da7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4055eb1a6b3267f1173956a7bafd2ef3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1341ca3b51fec052151a405c8457088
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_baf4e0c4da75a2cb94fd5bdf32807279 |
| publicationDate |
2015-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-103748200-B |
| titleOfInvention |
Oxidized partially hydrogenated oil |
| abstract |
The invention is to provide an oil composition having a hydrogenated aroma and flavor as in the past and having persistence of a hydrogenated aroma, while holding the trans fatty acid content to that of conventional salad oil, as well to provide the starting material thereof. The oxidized partially hydrogenated oil of the invention has a C18:2 trans isomer content that is between 10 and 60 wt% of the total structural fatty acid content and a peroxide value that is between 8 and 350 mEq/kg. The weight ratio of the C18:2 trans isomer content to the C18:1 trans isomer content of the total structural fatty acids is preferably between 0.3 and 1.8. |
| priorityDate |
2011-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |