http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010110269-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a521cfa321c963978df8ae98a84056a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 |
| filingDate | 2008-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4ad99248bf9e3e2421e03ad148addbf |
| publicationDate | 2010-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2010110269-A |
| titleOfInvention | Oil composition for whipped cream |
| abstract | 【Task】 Provided is an oil / fat composition for whipped cream in which the whipped cream to be produced has good mouthfeel, shape retention and flavor stability. [Solution] Oil composition for whipped cream comprising 45 to 65 parts by mass of the following A component and 40 to 55 parts by mass of B component. Component A: Transesterification of 30 to 40 parts by mass of saturated fatty acid having 12 carbon atoms and 5 to 15 parts by mass of saturated fatty acid having 22 carbon atoms in 100 parts by mass of constituent fatty acid, melting point of 33 to 42 ° C. and iodine value of 2 or less Hardened oil and fat. Component B: Plant hardened fat and oil containing 10 to 20 parts by weight of a saturated fatty acid in 10 parts by weight of a saturated fatty acid in 100 parts by weight of a constituent fatty acid and 10 parts by weight or less of a polyunsaturated fatty acid having two or more double bonds. [Selection figure] None |
| priorityDate | 2008-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 98.