| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08K5-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08K5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08K5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08K5-315 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08K5-0008 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08K5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08K5-315
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08K5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08K5-34 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08K5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L67-00 |
| filingDate |
2004-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2007-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2007505186-A |
| titleOfInvention |
Method for reducing the amount of acetaldehyde in polyester |
| abstract |
The present invention provides an additive for polyester compositions that provides improved flavor retention characteristics. More particularly, the present invention provides a poly (ethylene terephthalate) / active methylene composition that reduces the aldehyde concentration in the polyester. According to the present invention, since the amount of acetaldehyde in poly (ethylene terephthalate) is reduced, the flavor and flavor of food packaged in a container made from the polyester composition of the present invention is improved. |
| priorityDate |
2003-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |