http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017169500-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c7eff56e600a3f09cee5088507f8b52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2016-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_244d709c83f561ff184259a68af37984 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_276d70e03ece0b37a3c49ed5a878202f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f392131e4e2130e313c6239533b054a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0171e158624a4dd42ed7d3a9871acd3 |
| publicationDate | 2017-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017169500-A |
| titleOfInvention | Emulsified composition for food and drink containing fruit juice polyphenols |
| abstract | In a food or drink containing fruit juice polyphenol, it is known that fruit juice polyphenol causes emulsion breakage, and it is difficult to stably maintain an emulsion for a long period of time. The present invention makes it possible to stably add an emulsified composition to a fruit-polyphenol-containing food and drink, and further to improve the dispersibility in food without impairing the appearance and flavor of the food and drink. The purpose is to develop an emulsified composition that is developed and further applied to an antioxidant to suppress the deterioration of the quality of the fruit and drink polyphenol-containing food and drink. [MEANS FOR SOLVING PROBLEMS] An extracted tocopherol is contained in an emulsified composition, and when dispersed in water, the average particle size (Wp) is 0.4 μm or less, and (Wp) and the fruit juice polyphenol-containing food or drink are dispersed. The above-mentioned problems are solved by using an emulsified composition in which a surfactant is blended such that the ratio (Fp / Wp) of the average particle diameter (Fp) at the time is 1.5 or less. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017189119-A |
| priorityDate | 2016-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 237.