| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-244
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-40 |
| filingDate |
2017-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71756661d1348e58bf5ae6541bb01836
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f1745882fd6d61772ac40bbfa2df90a |
| publicationDate |
2018-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2018134040-A |
| titleOfInvention |
Foam-containing composition for food and drink |
| abstract |
A foam-containing food composition capable of preparing a foam-containing food or drink with improved shape retention is provided. SOLUTION: The composition for aerated food and drink (a) as foaming component, acid, carbonate and / or bicarbonate, (b) 0.03-10 with respect to 1 part by mass of the total amount of the foaming component. Part by mass of glucomannan is included. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113100372-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113100291-A |
| priorityDate |
2017-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |