| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4720345760f0e6b52bbc88491b83d43f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_47157ce526363a7b264adb1bab2e1d82 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-01 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate |
2013-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00b1111cdedb77936bcfbd5b73369f71
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_022a1e0974e0869acfa06cfa73caae53
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8cd905d50e3c8d339b86ed8292302ad
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_394fad4234ea3ebce730a4225edc48c0 |
| publicationDate |
2013-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2013143943-A |
| titleOfInvention |
Powdered oil and fat composition, method for producing the same, and method for improving functionality of O / W type emulsion |
| abstract |
The present invention provides a powdery fat composition having excellent dispersibility in water, a method for producing the same, and a method for improving the functionality of an O / W emulsion. A powdered fat composition comprises an amphiphile that spontaneously forms closed vesicles in a water system or a sugar polymer that forms particles of a sugar polymer, an oil and fat component, and an excipient. When mixed with water, an O / W emulsion is formed by the action of the closed vesicles or the particles of the sugar polymer. It is preferable that an amphiphilic substance or a sugar polymer is contained in an amount that maintains the emulsified state of the oil droplets derived from the fat and oil component. [Selection] Figure 1 |
| priorityDate |
2010-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |