http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016077238-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/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 |
| filingDate | 2014-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f1f1c2595fd9e6fba42b5a9f0329586 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ccf8d0386fdd9447bfd5e1dffec02c7d |
| publicationDate | 2016-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016077238-A |
| titleOfInvention | Oil composition for ruu |
| abstract | [PROBLEMS] To provide a method for enhancing a persistent spicy feeling with less miscellaneous taste in a processed food containing a spice represented by curry. [Solution] The problem can be solved by using a fat oil composition containing 0.05 to 5% by mass of a polyglycerin fatty acid ester having an average degree of polymerization of 2 to 4 in the oil phase based on the oil or fat composition. It is preferable that HLB of the said polyglycerol fatty acid ester is 3-9. Moreover, it is preferable to contain 10-40 mass% of SUS type triglycerides in an oil phase. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022075137-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7078198-B1 |
| priorityDate | 2014-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 89.