| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc3e5cb7a2da33ea01dae32f31bef542 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate |
1995-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bb9c3733214ab799f6dcf6cc1199896
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a30ea76fcabeb56fbb987e61e2681ed0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf5b3ab0f1f36cbda952888aee40c51e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d79fb8c8f013e12846b2aa521ac07a59 |
| publicationDate |
1997-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H09175-A |
| titleOfInvention |
Emulsion stabilizer and method for producing food using the same |
| abstract |
(57) [Abstract] [Objective] [Constitution] An emulsion stabilizer containing a phosphorylated polysaccharide produced by lactic acid bacteria as an active ingredient. A method for producing an emulsified food using the phosphorylated polysaccharide as an emulsion stabilizer. Examples of emulsified foods include ice cream, margarine, mayonnaise and dressing. [Effect] Easy to handle as an emulsion stabilizer, It has excellent emulsion stability and can produce an emulsified food product with excellent emulsion stability. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11053453-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2001258478-A |
| priorityDate |
1995-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |