http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005052094-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_50f9d52c04326083376d1a1f199b34cc |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 2003-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a3c66a4b3c1e8cba1d7d7403d53ff76 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3fd271dde58eefebdcd54f8f5b15e00f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec2130bbf19c744e028f11a0ed0ac674 |
| publicationDate | 2005-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2005052094-A |
| titleOfInvention | Oil and oil exudation inhibitor |
| abstract | PROBLEM TO BE SOLVED: To provide an oil / fat composition in which exudation of fats and oils is suppressed and has good meltability in the mouth, and a food having excellent appearance and texture using the same. SOLUTION: A polyglycerin fatty acid ester having two or more constituent fatty acids selected from saturated fatty acids having 8 to 22 carbon atoms and an esterification rate of 50% or more is used as a permeation inhibitor for fats and oils. By adding the polyglycerin fatty acid ester to fats and oils, it is possible to provide an oil and fat composition in which oil and fat seepage is suppressed, and a food product using the same. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012082236-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008212036-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4657230-B2 |
| priorityDate | 2003-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.