| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-362
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1322
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-325
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1522 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K33-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-304
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate |
1998-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79e1423a94e093be89d4be61cf9caa34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83948342dd61159ca2a1fcc75a4841fd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7aa69bcbbef2e3b96fc1f7ace4b23337
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f02a3ee88ea8647206755d31a7d6585 |
| publicationDate |
1998-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H10262611-A |
| titleOfInvention |
Fortified food |
| abstract |
PROBLEM TO BE SOLVED: To provide a calcium-enriched food having good palatability without causing aggregation or sedimentation and without increasing the viscosity of milk in milk drinks. SOLUTION: The present invention relates to an enriched food in which a soluble salt and an insoluble salt are stabilized with a glucuronic acid source and a calcium salt comprising a balanced mixture of both salts is quantitatively reinforced. Fortified foods include milk drinks, confectionery, Dairy based products such as ice cream. Soluble salts include calcium salts such as lactic acid and gluconic acid. Calcium salts such as phosphoric acid and citric acid are used as the insoluble salts. The amount of the mixture is in the range of 0.05 to 5% by weight of the food. Gum arabic can be used as a source of glucuronic acid, and carrageenan may be present in the food. After mixing the soluble salt and the insoluble salt of the fortified food of the present invention, the mixture is contacted with a glucuronic acid source, It is produced by adding this to food. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2001269128-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013115257-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009526748-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013503611-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2013115257-A1 |
| priorityDate |
1997-03-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |