http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019187365-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3566110707c4cc96609d2243a9f4af31 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-70 |
| filingDate | 2018-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b60af9a2888bdf6147b0aa7808f7295 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_694a13a1cb478a54f81de9cc32997666 |
| publicationDate | 2019-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019187365-A |
| titleOfInvention | Beverage and method for producing the same |
| abstract | 【Task】 Provided are a beverage in which sugar ceramide is stably blended and a method for producing the same. [Solution] A beverage containing two or more selected from sugar ceramides and microbially produced polysaccharides, and a method for producing the same. As the sugar ceramide, glucosylceramide is preferably used. Moreover, it is preferable to use xanthan gum and welan gum in combination as the microbially produced polysaccharide. [Selection figure] None |
| priorityDate | 2018-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.