http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014014317-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c632ceb9ed0ed89efb0c01357f619a9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 2012-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_304d8a1009a67fa64e44021026218004 |
| publicationDate | 2014-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014014317-A |
| titleOfInvention | Oil composition for frying |
| abstract | An oil and fat composition for frying that can suppress the oil absorption and obtain a light-flavored fried food in a deep-fried seed with an expanded dough. When preparing a fried food, one selected from the group consisting of a sucrose stearate having an HLB value of 1, a sucrose palmitate having an HLB value of 1, and a sucrose behenate having an HLB value of 3. Or the fried food with few oil absorption amounts of a fried seed is provided by using the oil-fat composition characterized by containing 2 or more types of emulsifiers. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016093171-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016093128-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016093187-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015142553-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016101133-A |
| priorityDate | 2012-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.