http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019076074-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de498babb0c04a00ceb653738877b147 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate | 2017-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_946f105d6757dcb9f8841dd16df36abf |
| publicationDate | 2019-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019076074-A |
| titleOfInvention | Oil-in-water emulsified oil composition and filling material for bakery containing the same |
| abstract | An oil-in-water type emulsified fat and oil composition capable of producing a filling material for a bakery having a smooth and mellow texture and little change in daily texture. An oil-in-water emulsified oil composition comprising 54% by mass to 65% by mass of water, 14% to 34% by mass of oil, and 7% to 19% by mass of sugar, wherein the protein content is 3.0 An oil-in-water-type emulsified fat and oil composition characterized in that it is% by mass to 10% by mass, and a filling material for bakery containing the same. 【Selection chart】 None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114375981-A |
| priorityDate | 2017-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 140.