http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0221656-A3
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-32 |
| filingDate | 1986-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1989-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0221656-A3 |
| titleOfInvention | Food modifier and a method for improving the quality of food using the same |
| abstract | An improved food modifier is disclosed for bread and nother foodstuffs, the modifier comprising a mixture of (a) a nphospholipid having a monoacyl glycerophospholipid conntent of 50 to 90 mol%, and (b) one or more of calcium stearyl nlactate, sodium stearyl lactate and sucrose fatty acid ester. nThe food modifier is particularly used in the making of bread, nsponges, coffee whitener and noodles. |
| priorityDate | 1985-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.