| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ddb9f3656270bc5410be3679322fead |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate |
2006-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dde1924b796eacd277f753faa7a0224d |
| publicationDate |
2006-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2006246885-A |
| titleOfInvention |
Emulsions excellent in sustained release of aroma components and method for producing the same |
| abstract |
PROBLEM TO BE SOLVED: To produce an emulsion excellent in sustained release of aroma components by utilizing an emulsification phenomenon that is industrially very simple and has a wide application range, and using the emulsion in foods To produce foods with excellent sustained release of aroma components. [MEANS FOR SOLVING PROBLEMS] An emulsion is produced by emulsifying an aqueous phase composed of protein and sugar and an oil phase in which an aromatic substance is dissolved, and a food is produced using the emulsion. [Selection figure] None. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4566022-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006230216-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017029031-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012223133-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2659788-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012217384-A |
| priorityDate |
2005-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |