http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016063757-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ecc58e5fd0006c472fea1ec2f879638c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2014-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc3d6033ee4f49adfc2f148d08f85ff4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_506d6ac150fd8a2e2679f8a4ecef243d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_892eac1f5e3eee3f2ddb4137da18cd78 |
| publicationDate | 2016-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016063757-A |
| titleOfInvention | Gel-like food composition and gel-like food using the same |
| abstract | 【Task】 It has moderate strength enough to be crushed by the power of the tongue and does not stick or stick in the oral cavity, so it can be easily eaten even by people with difficulty in chewing and swallowing, and it has excellent food dispersion stability, and To provide a gel-like food composition and a gel-like food that can be easily swallowed into a uniform mass. [Solution] A gel-like food composition containing the component (A), the component (B), and the component (C). (A) Cellulose fibers having a number average fiber diameter of 2 nm or more and 500 nm or less, wherein a substituent is introduced into the hydroxyl group in the cellulose molecule, the degree of substitution is 0.01 or more and 0.5 or less, type I and Cellulose fibers having an / II type crystal structure and an aspect ratio of 50 or more. (B) Food ingredient. (C) Water. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019019169-A |
| priorityDate | 2014-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.