| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-206
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09K23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-62 |
| filingDate |
2007-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2010-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2010510808-A |
| titleOfInvention |
Emulsifiers for food and beverage |
| abstract |
An emulsifier having a first emulsifying component comprising gum arabic or modified starch and a second emulsifying component comprising a small amount of pectin is added to the beverage. This emulsifier has physical properties similar to those of conventional emulsifiers and has an enhanced emulsifying ability. The cost of the product can be reduced by simply replacing emulsifiers such as gum arabic or modified starch conventionally used in foods with this emulsifier. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017131163-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012517218-A |
| priorityDate |
2006-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |