http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H01187051-A

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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09K23-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09K23-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-015
filingDate 1988-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d006a7fa1c9b5ebd71d228d8dbbd5985
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publicationDate 1989-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H01187051-A
titleOfInvention W/o-type emulsion
abstract PURPOSE: To provide a W/O-type emulsion having smooth texture, excellent emulsion stability and high water-content, by emulsifying a specific amount of edible fats and oils and water with a specific emulsifier and an acetylated sucrose fatty acid ester as a stability improver. n CONSTITUTION: Edible fats and oils are added with an emulsifier containing a polyglycerol condensed ricinoleic acid ester and a sucrose fatty acid ester having an HLB of ≤2 at a weight ratio of 7/3W9/1. The mixture is further added with an acetylated sucrose fatty acid ester as a stability improver, slowly added with water under agitation with an emulsifier, etc., and quickly cooled to obtain a W/O-type emulsion. The amount of water is selected to give a W/O-type emulsion having a W/O ratio of ≥3 and <6. The obtained W/O-type emulsion has excellent emulsion stability in spite of high water-content and is suitable as a fat spread, low-calorie margarine, etc. n COPYRIGHT: (C)1989,JPO&Japio
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Total number of triples: 28.