http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004121062-A
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ad78b36d08c20f06075145cc1caf3ac8 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 |
filingDate | 2002-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a6fe7be40f929b0a46a53edcc2727ef http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2d82ec4955d671dd42898a2f1541f0f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b9c499d039ef2483fce3c3460482b9c |
publicationDate | 2004-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-2004121062-A |
titleOfInvention | Water-in-oil emulsified fat composition |
abstract | A water-in-oil type emulsified oil / fat composition which is not restricted by the melting point of fats and oils and SFC, has a limited range of application, has a low oily feeling, has a good melting in the mouth, has a refreshing feeling, and has good heat-retaining property. I will provide a. Furthermore, it is intended to provide a sand filling cream for confectionery and baking, which has a low oiliness, a good melting in the mouth, a refreshing sensation, and a good heat retention. SOLUTION: A water-in-oil type emulsified fat / oil composition containing a polyglycerol fatty acid ester having a main constituent fatty acid of erucic acid and an HLB of 5 or less is used for a sand filling cream for confectionery and bread making. [Selection diagram] None |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006050923-A |
priorityDate | 2002-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 288.