http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H09194875-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7e29dfc923fa2884f353b33612e9af89 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P20-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J31-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C69-587 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07B61-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C57-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B7-00 |
| filingDate | 1996-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e0ff16f8770984f846e328b5bb790236 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_74372c75ca5dd388843f591d5b352cee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5270a504fb3032143aec6b168a5db653 |
| publicationDate | 1997-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H09194875-A |
| titleOfInvention | Method for producing fats and oils having high content of highly unsaturated fatty acid residues |
| abstract | (57) Abstract: It is difficult to obtain a highly unsaturated fatty acid as a constituent fatty acid, particularly an oil or fat having a high EPA or DHA content, from a natural oil or fat such as fish oil. SOLUTION: Fish oil containing a high concentration of highly unsaturated fatty acid residues is cooled to a specific temperature, the high-melting point portion is removed in advance, and then warmed to perform random transesterification, and the specific temperature is adjusted by a specific cooling rate. After cooling until, the precipitated trisaturated fatty acid triglyceride is removed, random transesterification is performed again in the remaining liquid phase portion, the solid fat precipitated as the saturated fatty acid glyceride is removed under the same cooling conditions, and this operation is repeated, Most of the saturated fatty acid residues in the fish oil are removed, and the unsaturated fatty acid residue-containing fats and oils having a relatively high melting point are sequentially removed. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010503748-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004187116-A |
| priorityDate | 1996-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.