| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3bb16c5ed6faf9c82d79aa43853423d4 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-243
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1528
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-09 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate |
2019-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d419f3f66ca87b467c2188c1aa2afd39
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9268e7b6d880213a79252508eda1c7db
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a1d2925dae921fc4f2efcccbbcbf631
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9d88acf1882ff47d88d59066e51ebb98 |
| publicationDate |
2019-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2019198325-A |
| titleOfInvention |
Emulsion composition for food and beverage, method for producing emulsion composition for food and beverage, food and beverage, and milk beverage |
| abstract |
[Problem] To provide a food or drink such as a milk beverage that has excellent emulsification stability but has an excellent flavor and is sustainable even when stored for a long period of time. An emulsified composition for food and drink containing a dairy product and an emulsifier having a total solid content of 55% by weight to 68% by weight, wherein the emulsifier is a fatty acid ester, and the dairy product is MFFB% (( Emulsified composition for food and drink, wherein (water content) / (percentage of total weight-milk fat content)) is 73% by weight or more. [Selection figure] None |
| priorityDate |
2013-03-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |