| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de498babb0c04a00ceb653738877b147 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-01 |
| filingDate |
2000-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2007-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bbd788ae7fd6c9224800bcd2a3598759
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f11ec83a0ce9d654c49b0505fb61a024
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c83b0eb114d0606c5786754f6074384 |
| publicationDate |
2007-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1180545-B1 |
| titleOfInvention |
Vegetable sterol-containing fat compositions and process for producing the same |
| abstract |
The plant sterol-containing fat composition of the present invention contains a plant sterol fatty acid ester (A); and from 10 to 70 % by weight of a partial glyceride (B). It can provide a cholesterol absorption inhibiting effect, and capable of ensuring no addition of an emulsifier or a reduction in amount of the emulsifier to be added when utilized for production of fat foods in the emulsion product form such as margarines, fat spreads, and whip creams, whereby an emulsion product having no or reduced flavor characteristic of the emulsifier can be obtained. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10219523-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8993035-B2 |
| priorityDate |
1999-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |