http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07132056-A

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c8d4dc7bd1a30d8fda907fceaeb4e69
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
filingDate 1993-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1579b6586336a67dde44bd188f9683e8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d193c08385b280042963d597cce19241
publicationDate 1995-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H07132056-A
titleOfInvention Lactide and food additives with improved hygroscopicity and caking properties
abstract (57) [Summary] [Structure] The lactide crystals are coated with calcium carbonate to prevent moisture absorption of the lactide crystals, and by mixing this with starch or sugar powder, caking is prevented and fluidity is maintained. Lactide composition, and a food additive comprising the composition. [Effects] The lactide composition of the present invention facilitates handling by reducing moisture absorption and caking. Further, by adding the lactide composition to various food products such as livestock meat products, dough and jelly products, the preservability and the quality can be improved.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0018756-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010530232-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015181461-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017050928-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0018757-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6313319-B1
priorityDate 1993-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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