| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc3e5cb7a2da33ea01dae32f31bef542 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate |
2002-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cbb1d6d538a09856d931eed3131074e2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e7aa317d36258f7dab8ded3f530a09a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2d733f23392c4bc572ee145a9949537
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d97c00ed963420309179f0d6db0324b7 |
| publicationDate |
2003-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2003213290-A |
| titleOfInvention |
Double emulsified oil / fat composition and method for producing the same |
| abstract |
(57) [Summary] In a double emulsified oil / fat composition, if lecithin, a large amount of a stabilizer, or salt is contained in the innermost oil / fat, the flavor is impaired and the emulsification is destroyed. There was a problem that it was not possible to obtain sufficient emulsion stability. SOLUTION: A milk-derived phospholipid such as a milk fat globule film component is used as an emulsifier for emulsification of an O1 / W emulsion of a dispersed phase. 0.005 to 0.05% by weight or more of the O1 / W type emulsion is contained. 0.012% by weight or more is contained. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014024972-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015053925-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106900881-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106900881-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010197638-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006328254-A |
| priorityDate |
2002-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |