http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018093811-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 2016-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72d6658f2ec1ac82e562267e2f3a7485 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8c59b1582c8316bf5f2889ff0c72fa7 |
| publicationDate | 2018-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018093811-A |
| titleOfInvention | Cooking oil |
| abstract | [Problem] To provide an edible oil excellent in expression of olive oil flavor and suitable for raw food. Providing a method of increasing the hotness of olive oil and a method of maintaining the scent of olive oil. An edible oil containing medium-chain fatty acid-containing triglyceride and olive oil in a mass ratio of 0.1: 99.9 to 60:40. Edible oil whose content of medium chain fatty acid triglyceride is 30-100 mass%. Edible oil whose content of capric acid in the total amount of medium chain fatty acids constituting the medium chain fatty acid-containing triglyceride is 20 to 100% by mass. An edible oil containing medium-chain fatty acid-containing triglyceride and olive oil in a mass ratio of 0.1: 99.9 to 30:70. [Selection figure] None |
| priorityDate | 2016-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.