http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020000098-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_746dd13248ff19a8ed0a3c594e6b968a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2018-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1eda3eb3e919648eea13d199c3b743e1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_884c650acea715c35f4323d458384826 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae5bf561ad71bf7977474f1c6ff7a4fe |
| publicationDate | 2020-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020000098-A |
| titleOfInvention | Powder anti-caking agent |
| abstract | An object of the present invention is to provide an anti-caking agent for a powder which exhibits a high anti-caking effect by being added to a general powdered food which is likely to cause blocking during the storage period and does not affect the taste of the added powdered food. SOLUTION: A yeast cell wall lysing enzyme is reacted with an appropriate amount of yeast cell residue obtained by extracting yeast extract or the like from yeast cells, and solidified for powdered food having a solid content of 10% by weight and a viscosity at 25 ° C of 2000 mPa · s or more. Inhibitor. The anti-caking agent for foods, which has a protein content of 20% by weight or more, a dietary fiber content of 20% by weight or more, and an average particle size of 150 μm or less. [Selection diagram] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022196782-A1 |
| priorityDate | 2018-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.