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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20
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filingDate 2015-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd2d44fd677fdb8b49cdcd9e0dfbaf3c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dae955bda921169faf1c92b2c6932143
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publicationDate 2017-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2017029022-A
titleOfInvention Emulsifier for oil-in-water emulsified fat
abstract To provide an oil-in-water emulsified fat for oil-in-water emulsified fat that can produce an oil-in-water emulsified fat that has no off-taste and has emulsion stability over time. An oil-in-water emulsified fat emulsifying material satisfying all of the following (1) to (5). (1) Contains a complex of protein and lipid. (2) Milk protein is contained as the protein. (3) The mass ratio of casein protein and whey protein in the milk protein is 40:60 to 95: 5 in the former: latter. (4) A micellar casein protein is contained as the casein protein. (5) The mass ratio of the protein and the lipid in the complex is 10 to 1000 parts by mass of lipid with respect to 100 parts by mass of protein. [Selection figure] None
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