http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2110022-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9cb5ef712a925358db833b6053a5d4dc |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 |
| filingDate | 2008-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad10b4fef4b5922021f6b2bf62250075 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d00b6ea31fd12d56c8fbb6712f481713 |
| publicationDate | 2009-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-2110022-A1 |
| titleOfInvention | Oil and fat composition for improving texture |
| abstract | The present invention discloses a fat and oil composition which comprises 25-60 mass% of a soft fractionated palm oil, a polyglycerol ester of fatty acids and a cooking oil other than palm oil, nwherein the soft fractionated palm oil comprises 25-38 mass% of a palmitic acid and 40-60 mass% of an oleic acid as constituent fatty acids, and O/P ratio (mass ratio of an oleic acid/a palmitic acid) is 1.3 or more, and the polyglycerol ester of fatty acids has HLB of 1.0-7.5, and the ratio of an oleic acid in the constituent fatty acids thereof is 50-95 mass% and that of a stearic acid is 1.0-15 mass%. This fat and oil composition can be preferably used for frying foods, especially for frying tempura and fried chicken. |
| priorityDate | 2007-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 133.