http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007129949-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-00
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filingDate 2005-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58db67e2125e1ce7e3e0c3c2bdb24104
publicationDate 2007-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2007129949-A
titleOfInvention Low trans acid vegetable oil composition
abstract 【Task】 The present invention provides an oil / fat composition that is composed of vegetable oils and fats, has an appropriate viscosity at the time of filling even when the total trans acid content is 3% by mass or less, and has good plasticity and meltability in the mouth. [Solution] The following A component: 70-80 mass%, B component: 8-20 mass%, C component: 7-20 mass%, D component 1-3 mass%, Furthermore, mass ratio of B component and C component is 1: Low trans-acid vegetable oil composition characterized by being 0.3-2. A component: Liquid vegetable oil and fat, B component: Vegetable extremely hardened fats and oils having a melting point of 32 ° C. to 42 ° C. and containing 35% by mass or more of saturated fatty acids having 12 carbon atoms, C component: vegetable oil-derived transesterified fat and oil containing 10 to 30% by mass of a saturated fatty acid having 12 carbon atoms at a melting point of 30 to 40 ° C, Component D: Vegetable hardened oil with an iodine value of 40 to 65 having a melting point of 42 ° C to 48 ° C and containing 20 to 40% by mass of a saturated fatty acid having 18 carbon atoms.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020022490-A1
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112351686-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7116615-B2
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019193610-A
priorityDate 2005-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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