http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014093968-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de498babb0c04a00ceb653738877b147 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2012-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c583b9f823fc35b3a5c0e32989d9011a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4fdf0d57e55ed27e5576a5308648d02d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_088d36391257a39ca6b5c222bcac4291 |
| publicationDate | 2014-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014093968-A |
| titleOfInvention | Oil composition for variety red |
| abstract | [PROBLEMS] To alleviate various problems such as volume reduction, reduced wrinkle feeling, and aging caused by secondary ingredients such as whole grains, flours other than wheat flour, nuts, dried fruits and vegetables used in variety red The present invention provides an oil / fat composition for a variety of reds that can provide a varietyed red, and a variety red fabric and a variety of reds using the oil / fat composition. A variable red characterized by containing an oil phase whose SFC (solid fat content) after being melted at 60 ° C. and kept at 25 ° C. for 100 minutes is 80% or less of the standard SFC at 25 ° C. The oil composition is used for a variety of red fabrics. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018014895-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021166704-A1 |
| priorityDate | 2012-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 104.