http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017176029-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-00 |
| filingDate | 2016-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c55e9ce3065e42891626632dacb81421 |
| publicationDate | 2017-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017176029-A |
| titleOfInvention | Oil composition with excellent low temperature bloom resistance |
| abstract | [Problem] To provide chocolates that suppress low-temperature fat bloom deposited on the surface of chocolate when a composite confectionery combined with chocolates is stored at low temperatures for a long period of time, and to provide a tempering type hard butter fat composition that can be used for the chocolates. And [Solution] Tempering type hard butter fats and oils containing cacao mass 10.0% by weight or more, 4.0 to 10.0% by weight of milk fat and 0.3 to 3.0% by weight of BOB (1,3-dibehenoyl-2-oleylglyceride) in chocolate raw material. A composite confectionery is obtained using chocolates containing 25.0 to 40.0% by weight of the composition and having a chocolate oil content of 30.0 to 55.0% by weight. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109984209-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109984209-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020046350-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7123713-B2 |
| priorityDate | 2016-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.