http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018170995-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ecc58e5fd0006c472fea1ec2f879638c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2017-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c5f6fc0fcecfa3ae531856fb987a636 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23a78f341c728a28d37ab78e8cda570c |
| publicationDate | 2018-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018170995-A |
| titleOfInvention | Oil and fat modifier, oil and fat-containing food |
| abstract | The present invention provides an oil and fat modifier and an oil and fat-containing food that can be added to an object (for example, a food) to give the object an excellent shape retention and can provide good mouth-feeling properties. An oil and fat modifier comprising a sucrose fatty acid ester (A) containing a saturated fatty acid (A1) having 8 to 14 carbon atoms and a saturated fatty acid (A2) having 16 to 24 carbon atoms as a constituent fatty acid. [Selection figure] None |
| priorityDate | 2017-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 91.