http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019201585-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/A23D7-00 |
| filingDate | 2018-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d26030449155aed764d05d6654a3e2f |
| publicationDate | 2019-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019201585-A |
| titleOfInvention | Oil composition for shoe |
| abstract | To provide a shoe oil and fat composition, shoe dough, shoe case, and shoe case manufacturing method capable of producing a shoe case having a smooth surface, good volume and internal phase, and high aging resistance. The oil composition for shoes according to the present invention contains 3 to 40% by mass of a soluble saccharide as a solid content, and the oil or fat is used as a continuous phase. The oil composition for shoes described above preferably has an oil content of 30 to 80% by mass. The oil composition for shoes described above preferably contains 1 to 10% by mass of protein. The shoe dough of the present invention contains the above-described oil composition for shoes. The shoe case of the present invention is obtained by baking the shoe fabric of the present invention. The shoe case manufacturing method of the present invention uses an oil composition for shoes. [Selection figure] None |
| priorityDate | 2018-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.