| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_424db9d56b06a23aed410fcf5df652f3 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-37
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate |
2000-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_befe266a525eb0765ffc6fe5be48e663
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b6f2f4100940219f59e6bc87b70ae44 |
| publicationDate |
2002-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2002051758-A |
| titleOfInvention |
Stabilizer for frozen and frozen food and frozen and frozen food |
| abstract |
(57) Abstract: A stabilizer for freeze-frozen and preserved food, characterized by containing a water-soluble cellulose ether having a property that an aqueous solution turns into cloudy gel by heating and returns to an original transparent aqueous solution state by cooling. . EFFECTS According to the stabilizer for frozen and frozen foods of the present invention and the frozen and frozen foods using the same, water retention can be maintained even when food is processed or heated during thawing. Even when cooling is performed, the water retention is exhibited without deterioration, so that the flavor of the food can be maintained without scattering of water. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2253216-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004026953-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015096032-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016054664-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9266970-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011000119-A |
| priorityDate |
2000-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |