http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016077194-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b7ff9b0ba82c74991156c7eb127a42b1 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2014-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d0032f6120292f9f2a3eb517cc0c8128 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d317019be941bdf20087bc74f0641de |
| publicationDate | 2016-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016077194-A |
| titleOfInvention | Liquid food and method for producing the same |
| abstract | The present invention provides a liquid food having excellent stability over time, low viscosity and excellent filling properties, and a method for producing the same. A liquid food containing hydrocolloid, wherein the salinity is 3.0 wt% or more and 20.0 wt% or less, and the calculated sugar content calculated by the formula (1) is 5 wt% or more and less than 50 wt%. A liquid food and a method for producing the liquid food, wherein the liquid colloid is adjusted and dissolution of the hydrocolloid is suppressed. Calculated sugar content = sugar content measured with a sugar content meter-salinity (1) [selection figure] None |
| priorityDate | 2014-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.