http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06271601-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_28a869d6fc950d50f6df03f549ca3afa |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-22 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B37-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09K23-56 |
| filingDate | 1993-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57bf45c07aaefe05d769514776ab53f5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f155e3b7e0b7edb7193dd1e7eb9465aa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3a3965f8bab6f629810ab4eaf18edfa |
| publicationDate | 1994-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06271601-A |
| titleOfInvention | BS-3 substance and method for producing the same |
| abstract | (57) [Abstract] [Purpose] Production of an O / W emulsion stabilizer having heat resistance and a W / O emulsion stabilizer in a system containing much water. [Structure] The BS-3 substance of the present invention is a polysaccharide produced by a microorganism belonging to the genus Klebsiella and has the following properties. The main constituent sugars are rhamnose, galactose, glucose and glucuronic acid, which are white to light brown powders. Easily soluble in water Insoluble in methanol, ethyl acetate, benzene, etc. Viscosity 1-8000 CPS. Molecular weight 10 to 10 million. Phenol-sulfuric acid reaction, carbazole-sulfuric acid reaction, Maurish reaction, Positive for nunhydrin reaction. [Effect] The BS-3 substance has excellent properties as an emulsifier, can maintain a stable emulsified state by heating when added at a relatively low concentration, and can stably maintain a water-in-oil emulsified state even in a system with a lot of water. To do. Therefore, it is particularly suitable as a food additive for producing creamy fat spreads having a lower calorie content. |
| priorityDate | 1993-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 91.