| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_52a65b677bbedbe7bf090dd556a7cc43 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3517
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 |
| filingDate |
1991-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a92f714234afabe12b46368f9a2a8d5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53ded4f9b498428d2b00cb01257afe38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da198a461cd2f79d522d4c39e1ba2795 |
| publicationDate |
1993-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H0568521-A |
| titleOfInvention |
Preservative for food |
| abstract |
(57) [Summary] [Structure] The present invention is a food preservative comprising an aqueous solution containing 0.01% by weight or more of polyglycerin fatty acid ester and 0.01% by weight or more of polylysine or a salt of polylysine. [Effect] Due to the synergistic effect of polyglycerin fatty acid ester and polylysine, an excellent antiseptic effect on foods can be exhibited as compared with conventional food preservatives. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009037269-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8329638-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1832182-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7973006-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006044906-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009074926-A1 |
| priorityDate |
1991-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |