| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c0cf2b07e06a013dd6f93e4608ea2ee4 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate |
1996-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e8e8c63f3283100b358e6509521b445
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_745a0f0c7844af1864aece27fdfd1867 |
| publicationDate |
1997-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H09299042-A |
| titleOfInvention |
Thickening stabilizer composition for food and seasoning liquid composition |
| abstract |
(57) Abstract: [PROBLEMS] To provide a thickening stabilizer composition for foods, which does not decrease in viscosity due to storage and does not decrease in viscosity even when frozen and then thawed. A thickener stabilizer composition for foods, wherein xanthan gum is contained in a ratio of 20 to 160 parts by weight with respect to 1 part by weight of glucomannan. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013208063-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002531484-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4662637-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003505018-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004208562-A |
| priorityDate |
1996-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |