http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009240257-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de498babb0c04a00ceb653738877b147 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2008-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e458cd33deaadc28983a11c5b419bdc2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a955a4d3851ee4dc4b240277c0089f4 |
| publicationDate | 2009-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2009240257-A |
| titleOfInvention | Oil-in-water emulsified oil and fat composition for pudding |
| abstract | An oil-in-water emulsified oil and fat composition for kneading pudding capable of producing a pudding that has a soft and smooth texture, is well melted in the mouth and does not feel oily. The oil phase contains 40 to 90% by mass (oil phase standard) of palm oil and / or palm fractionated soft part oil, and 10 to 50% by mass (oil phase standard) of liquid oil, and The SFC of the oil phase is 5 to 45% at 5 ° C, 0 to 10% at 35 ° C, and contains 20 to 80% by mass (composition basis) of the oil phase. An oil-in-water emulsified oil / fat composition for kneading. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019106947-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7149704-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014014292-A |
| priorityDate | 2008-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 94.