http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106720821-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-08 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-6445 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-38 |
| filingDate | 2016-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106720821-B |
| titleOfInvention | A cocoa butter substitute prepared by tea oil glycerolysis method and its preparation method |
| abstract | The invention provides a cocoa butter substitute prepared by a tea oil glycerolysis method, which comprises diglyceride, wherein the mass percentage of the diglyceride is 88-92%. The invention also provides a method for preparing the cocoa butter substitute by using the tea oil glycerolysis method, which comprises the step of mixing tea oil with triglyceride of more than 95% by mass with glycerol; adding a1, 3-site specific enzyme to the obtained mixture to perform a glycerolysis reaction; distilling the reactant to remove glycerin, fatty acid, monoglyceride and triglyceride to obtain crude tea oil diglyceride; then, the obtained crude tea oil diglyceride is subjected to fractionation to separate a solid phase; the tea oil diglyceride cocoa butter substitute of the present invention has properties very similar to natural cocoa butter and has the same mouthfeel. |
| priorityDate | 2016-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.