http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2398622-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11D1-662 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11D1-62 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11D3-0015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11D1-835 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11D3-221 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D1-835 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D1-62 |
| filingDate | 2009-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f6417cde951542b12ab1ad4697af014 |
| publicationDate | 2013-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2398622-T3 |
| titleOfInvention | Improvements related to tissue conditioners |
| abstract | Use of a sucrose ester to reduce base odor in a composition comprising a quaternary ammonium compound having unsaturated fatty chains; wherein the sucrose ester is defined by the formula (I): M (OH) 8-x (OC (O) R ') x in which, M (OH) 8 is sucrose, in which M is the structure main sucrose base and (OH) represent the available hydroxyl groups in a sucrose molecule; x is an integer selected from 1 to 8, preferably 4; R 'is a fatty chain and is linear or branched, cyclic or acyclic, saturated or unsaturated, substituted or unsubstituted, and is independently selected from (C8-C18) and (C20-C22), with the proviso that, when R 'is C8-C18, the iodine value of the fatty chains is from 0 to 25, preferably from 0 to 20, more preferably from 1 to 5; and when R 'is C20-C22, the iodine value of the fatty chains is 0 to 120, preferably 20 to 100, more preferably 25 to 80. |
| priorityDate | 2008-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 348.