http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012100555-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4425f35ad1729b7ba46a809e51226cc7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2010-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be14ca21f07de28debf738fca32bd96c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8edd96fb90779675883c35a59f4ed50 |
| publicationDate | 2012-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012100555-A |
| titleOfInvention | Milk dessert base |
| abstract | Disclosed is a milk dessert base that can be used as a fruit sauce that can be drawn with a gel-like or viscous liquid milk dessert by mixing with milk. A milk dessert base capable of giving a gel-like or viscous liquid milk dessert by mixing with milk contains HM pectin, phytic acid and microfibrous cellulose, and exhibits a pH of 3 or more. The content of HM pectin with respect to 1 part by mass of phytic acid is 2 to 400 parts by mass. A preferred composition is such that HM pectin is 1-4% by mass, phytic acid is 0.0075-2% by mass, and microfibrous cellulose is 0.01-3% by mass. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017131122-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022010072-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7171874-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7317585-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7017298-B2 |
| priorityDate | 2010-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.