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filingDate 1996-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61de9dad57820e25d8d7a54c0d11b3ba
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publicationDate 1997-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H09275948-A
titleOfInvention Method for preventing sedimentation and flavor improvement of insoluble solids in liquid foods
abstract (57) Abstract: Insoluble solid matter that is a food material and / or food additive; animal fats and / or vegetable fats and oils; lecithin, enzyme-treated lecithin, enzyme-degraded lecithin , A lecithin in which one or more modified lecithins are used in combination; and a polyglycerin fatty acid ester; [Effect] A liquid food product in which sedimentation of insoluble solid matter is prevented and the flavor is improved can be obtained.
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4485398-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013115214-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000135060-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018170963-A
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