http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007089407-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_df8f0b97016aea8c87b436229082a27a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2005-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bd0bfc9586e9b06274197ca5148fb4a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa673553e9ca5477fd72d0f8bde43750 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07bc040388ceeefd6f98c82b2c0b9aa8 |
| publicationDate | 2007-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2007089407-A |
| titleOfInvention | Method for improving and maintaining texture or flavor, use of glucose polymer, glucose polymer, and food and drink |
| abstract | To provide a glucose polymer having excellent viscosity stability and little change in quality. A food containing a glucose polymer having a glucose polymerization degree of 100 to 10,000, an average chain length of 10 to 22, and a phosphorus content of 300 to 10,000 ppm as a phosphate group. A method for improving and maintaining the feeling and / or flavor is provided. By using this glucose polymer as an active ingredient of any one or more of (1) texture improvement action, (2) texture maintenance action, (3) flavor improvement action, and (4) flavor maintenance action, The texture and flavor of food and drink can be improved, and the good texture and flavor of food and drink can be maintained for a long time. This glucose polymer is widely applicable to foods and drinks in general, such as bread, cakes, noodles, milk drinks, liquid foods, dry powder products, and liquid seasonings. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7141153-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009537159-A |
| priorityDate | 2005-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 132.