http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07123919-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99e48b2a63fe90ce5a092fdf8c709a7d http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_27176f5bbbfd702de498d84df8ff3ae5 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B15-00 |
| filingDate | 1993-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f7101b4ab559303d6c0951612fb431a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6edf07aa2a686343da9971a28f42f39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d316c07e8afa9fddc9894e16e1c76dc4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b1829a28e322467d15c4a046f328af2f |
| publicationDate | 1995-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H07123919-A |
| titleOfInvention | Low protein nutrition food composition |
| abstract | (57) [Summary] [Structure] Medium chain saturated fatty acid triglyceride and / or edible oil and fat containing these medium chain saturated fatty acid triglyceride as main components, starch hydrolyzate and / or low saccharified reduced starch decomposed product, dietary fiber, and , Organic acid monoglyceride, A low protein nutrition food composition comprising one of fatty acid derivatives, organic acid-processed starch, or a mixture thereof. [Effect] Excellent digestion and absorption, nutritionally high calories, Since it has a low protein content and a low mineral content, it can be used for the processing of therapeutic foods for people with nutritional disorders who have limited intake of protein, mineral content and the like. In addition, it has excellent workability in the powdering process, and with improvement and improvement of powder quality, non-caking property, odor, taste, solubility, dispersibility, which are important as powder performance, during storage and storage of prepared processed foods. It is also possible to provide a composition having excellent properties of maintaining quality, which can be used as a material for various processed foods and can improve and improve the palatability of processed foods. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016101157-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016076392-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003147388-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012075404-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007215430-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10993455-B2 |
| priorityDate | 1993-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.