| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_32af4858f16dc27ef7727c7907efc681 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C01P2006-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C01P2006-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C01P2006-17 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C01F11-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C01F11-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate |
2018-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9abf0ac7801cbe4fb0280de4be66f26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1674325d72b0cac57e1065fa022c2609
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59fc3be845aaf87d6076b17dc40ba954
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b33295aa297be2f4df8f56914a645ad |
| publicationDate |
2020-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-110944944-A |
| titleOfInvention |
Calcium carbonate, calcium carbonate preparations for food additives and food |
| abstract |
The present invention provides a calcium carbonate, a calcium carbonate preparation for food additives and food. The calcium carbonate is not easy to settle when added to foods such as beverages, has excellent dispersibility, and can impart good elasticity when added to seafood meatloaf products. sex. The calcium carbonate of the present invention is characterized in that the BET specific surface area is in the range of 20 to 45 m 2 /g, and the void volume of the void diameter of 0.1 μm or less in the void diameter distribution curve (0.01 to 10 μm) measured by mercury intrusion is the whole 30% or more of the void volume. |
| priorityDate |
2017-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |