http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2203592-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_51c974cedbde502517415bb87efa4e0c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 1973-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1974-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | FR-2203592-A1 |
| titleOfInvention | Edible oils with increased polyunsaturated acid content - by extraction with N-substituted amide solvents |
| abstract | The content of polyunsaturated fatty acids bound to glycerol in edible oils containing at least 50% linoleic acid is increased by contacting the oil with a solvent system containing an N-substituted amide at a temperature at which two liquid phases are formed, of which one is an oil fraction rich in bound linoleic acid dissolved in the polar solvent and the other phase is a light fraction containing the remainder of the oil, the two fractions are separated, the polar solvent is removed from the rich fraction and the oil fraction rich in bound linoleic acid is recovered. The oils to be treated are dimethylformamide and N-methylpyrrolidone, optionally used in conjunction with immiscible non-polar solvents such as 3-10C paraffins to increase the density difference between the phases. The products are richer in linoleic acid and are thus preferred for the production of margarine, halvarines, cooking oil and baking fat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-03088754-A1 |
| priorityDate | 1972-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.