http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019198311-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
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filingDate 2018-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5070c2f6e901ea05d8494353006f31d8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61014986b91fec1918b432c2dc542d7a
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publicationDate 2019-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2019198311-A
titleOfInvention Emulsifying composition for food
abstract A novel food emulsifying composition containing γ-oryzanol, which is safe for the human body and excellent in emulsifying action, is provided. A food emulsifying composition containing γ-oryzanol. A method for emulsifying a food material comprising mixing edible fats and oils containing about 0.15 to 2.0% by mass of γ-oryzanol. An emulsified food material obtained by an emulsification method. Sponge cake or chiffon cake or shoe skin cooked from food materials. A method for reducing oil stain or oil transfer of a food product comprising the following steps 1 to 3. 1. A step of obtaining a mixture by mixing edible fats and oils containing γ-oryzanol and moisture, 2. A step of producing food using the obtained mixture as a raw material, 3. A food and a package obtained. The process of making it contact. [Selection] Figure 1
priorityDate 2018-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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