http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019088238-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_527cbadc3d8cf81b5bf931c0dd99b3c1 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2017-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bc83a13528bfe2b259c168baad7bff02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1cac6117c8f6e80d716cddd34f3643c |
| publicationDate | 2019-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019088238-A |
| titleOfInvention | Semisolid oil-in-water emulsified food and method for producing the same |
| abstract | A semi-solid, oil-in-water type emulsified food which does not undergo demulsification even after heat treatment or long-term freezing storage, and which is excellent in shape retention and texture, and a method for producing the same. SOLUTION: 30 to 60% by mass of vegetable oil; 1 to 7% by mass of milk protein and / or egg yolk as protein material; 0.1 to 5% by mass of polyglycerin fatty acid ester as emulsifier: and polysaccharide thickener A semi-solid oil-in-water emulsified food characterized in that it is an oil-in-water emulsion containing 0.5 to 5% by mass of at least two selected from the group consisting of tamarind gum, xanthan gum and alginic acid esters; It is. 【Selection chart】 None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111803440-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111803440-B |
| priorityDate | 2017-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.