http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002199844-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7e29dfc923fa2884f353b33612e9af89 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-44 |
| filingDate | 2000-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_353adcb0f2521d8c85ea2450a483b900 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9b1d85afcd89ff384077e50ff942fa9 |
| publicationDate | 2002-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2002199844-A |
| titleOfInvention | Edible emulsified fat composition |
| abstract | (57) [Summary] [Constitution] The oil and fat in the emulsified oil and fat composition has a hydroxyl value of 10 In the following, a drop meter based on JIS K3304-1956 “Soap Test Method” is used to measure the number of drops of a fixed volume of water drops falling in the oil at 80 ° C. An edible emulsified oil / fat composition characterized by exhibiting a drop value of at least 5% lower than that of a non-genetically modified rapeseed oil when measured under conditions of 12 ± 2 drops per minute. [Effect] In an edible emulsified oil / fat composition, as an oil / fat, By using an oil or fat whose drop number measured by a drop counter has the above value, an emulsified oil or fat composition having extremely excellent emulsification stability can be obtained. Further, in this edible emulsified oil / fat composition, a sufficient emulsifying property and emulsification stability can be obtained with a small amount of an emulsifier, so that the unique flavor of the emulsifier does not impair the original flavor of the emulsified oil / fat composition, and the flavor is also improved. A good edible emulsified oil / fat composition can be provided. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006149298-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009153454-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009148168-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012055172-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011122389-A1 |
| priorityDate | 2000-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.