http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019013220-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dff8bf882c148c0b8386cb795ccae4d5 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P13-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K31-734 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-12 |
| filingDate | 2018-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e87a2f8c6692874c183f18840b6ce13d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dce3b0dc0f2364cbc648419b429e86b8 |
| publicationDate | 2019-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019013220-A |
| titleOfInvention | Food composition for sodium discharge |
| abstract | [PROBLEMS] To develop a food composition for sodium discharge. A food composition comprising an alginate (excluding sodium salt) as an active ingredient. In the food composition of the present invention, an organic cation salt of alginic acid can be used as a preferred structure, and an ammonium salt of alginic acid (ammonium alginate) can be used as a more preferred structure. As the ammonium alginate, one having a viscosity of 20 to 900 mPa · s, more preferably 100 to 400 mPa · s at a concentration of 1% (w / v) at 20 ° C. can be used. [Selection] Figure 1 |
| priorityDate | 2017-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 248.