| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc57324adb9edee7b25315207e0f6049 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-04 |
| filingDate |
2016-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ab5a1239b64e07ec616694a2fa0def6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a05cdf6d4958b230e04f7b62f4d7f400
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_66907ae247c0d654b605467bd430c1b6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_491c3065450a9784b2a587c347176262 |
| publicationDate |
2018-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-108244269-A |
| titleOfInvention |
A kind of frying oil and its preparation method and application |
| abstract |
The invention relates to a frying oil and its preparation method and application. The frying oil comprises the oil obtained by transesterification after shea butter and non-palm vegetable oil are mixed. Wherein the mass ratio of shea butter and non-palm vegetable oil is 30:70-70:30. The frying oil obtained by the invention can improve the flavor and mouthfeel of fried food. |
| priorityDate |
2016-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |