Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-11 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
filingDate |
2004-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ddbda5032cd59f94d83e3de51f49f412 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3652abe7ac1d6e791b91bcfe0c867456 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e705faac9042bedadd25fb50f575ab4a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a02b053c6a85f545463306a6f9d32e1 |
publicationDate |
2006-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
EP-1679007-A1 |
titleOfInvention |
Oil-in-water type emulsion food |
abstract |
Problems to be Solved by the Invention: n The present invention provides an oil-in-water emulsified food product containing plant sterol, which has the effect of reducing the level of cholesterol in the blood, and having a smooth texture and excellent emulsification stability. n Means for Solving the Problems: n An oil-in-water emulsified food product containing a complex comprising plant sterol and egg yolk lipoprotein is provided. This oil-in-water emulsified food product can be obtained by a production method having a step wherein a liquid dispersion of a complex is prepared by adding a water-based medium as needed to egg yolk lipoprotein and plant sterol followed by stirring and mixing; a step wherein water-phase ingredient(s) are added as needed, stirred and mixed; and a step wherein oil-phase ingredient(s) are added and an emulsification treatment is performed. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012175466-A1 |
priorityDate |
2003-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |