http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014183760-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 2013-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff58da715c2eb494d9326787ad0918ce http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8cbe39448a1d406601e130bbd352d75a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f55c60b23e357e1d55aa80ef030348b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c55e9ce3065e42891626632dacb81421 |
| publicationDate | 2014-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014183760-A |
| titleOfInvention | Chocolate additive and method for producing the same |
| abstract | The present invention provides a chocolate additive having an increased 1,3-distearoyl-2-oleyl-glycerol content capable of imparting heat resistance to hard butter or chocolates used in chocolates. Let it be an issue. A chocolate additive comprising a high-melting fraction of Kokham fat, which has a 1,3-distearoyl-2-oleyl-glycerol content of 75% by weight or more. Addition of chocolate characterized by fractionating Kokham fat and fractionating the high melting point fraction such that 1,3-distearoyl-2-oleyl-glycerol content is 75% by weight or more and diglyceride content is 2% by weight or less Manufacturing method. [Selection figure] None |
| priorityDate | 2013-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.