http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H05103589-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3d9c35a8ef5026e2d2e51aeae09d34ff |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 |
| filingDate | 1992-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6143b1fc30eeb69a70d76abdcdc49fb2 |
| publicationDate | 1993-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H05103589-A |
| titleOfInvention | Process for making margarine with extremely low fat content |
| abstract | (57) [Summary] [Objective] A method for producing extremely low calorie margarine having a fat content of 15 to 38% by weight. Composition The aqueous phase of this margarine contains starch, aroma or aroma substances, small amounts of flavoring substances and preservatives dissolved in a liquid. This aqueous phase is batchwise or continuously emulsified in the fat phase obtained from fats and / or oils with the addition of a small amount of fat-soluble aroma substances and / or vitamins by 0.25 to 2% by weight. Form a suspension of water in oil. This suspension is pasteurized, cooled, packaged, and the starch contained in this aqueous phase is acid-hydrolyzed in the first step to reduce the viscosity of the starch in the solution, and if necessary, In the second step, the functional group enters the starch granules and the acid-hydrolyzed starch base is stabilized, so that the starch is completely dissolved in the aqueous phase and does not gel even when heated and cooled. Absent. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018038435-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015156855-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11596160-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009124970-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016523532-A |
| priorityDate | 1991-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.