http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008029237-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b9331a596738ef55b957058f75cdfa02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 |
| filingDate | 2006-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48db93ec5e00c5300124e04263b86695 |
| publicationDate | 2008-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2008029237-A |
| titleOfInvention | Oil and fat cold resistance improver and method for producing oil-in-water emulsified food with improved cold resistance |
| abstract | PROBLEM TO BE SOLVED: To maintain excellent refrigeration resistance after being stored under refrigeration conditions for a long time in a temperature range of about -15 ° C, and to be thawed. It is an object of the present invention to provide an oil-in-water emulsified food that is stable even after long-term storage. When producing an oil-in-water-type emulsified food in which an oil and fat cold resistance improver comprising mustard oil as an active ingredient and an aqueous phase and an oil phase are emulsified, the cold resistance improver according to claim 1 is used. Provided are a method for producing an oil-in-water emulsified food with improved cold resistance, and an oil-in-water emulsified food with improved cold resistance obtained by the method, characterized in that the oil phase is contained in an oil phase. . [Selection figure] None |
| priorityDate | 2006-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.