http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S56131360-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97957724b9d1b46b7c1ed0c2ef947ae9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 |
| filingDate | 1980-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2111ce5b94778c26d1a4d15a46b25429 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0e5bee42ad44c8dbced0a557364e0c2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e4e60af7f796154ff434ef3003b8669b |
| publicationDate | 1981-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S56131360-A |
| titleOfInvention | Making method of whipped cream with good taste |
| abstract | PURPOSE: When whipped cream is made, a polyglycerol fatty acid ester is added to the raw materials, thus giving whipped cream having good taste, little change in viscosity with time and little water separation after whipped. n CONSTITUTION: At least one selected from myristic, palmitic, stearic and behenic acids is combined with at least one selected from di-, tri- and tetraglycerol in a free proportion to prepare polyglycerol fatty acid esters. The esters are added to the raw materials for whipped cream by 0.1W2.0% to make whipped cream. The resultant whipped cream satisfies all the following points: whipping properties, emulsion stability, water separation resistance, shape retention, taste and so on. n COPYRIGHT: (C)1981,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0412102-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S61149064-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020203953-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0693993-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005237354-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017205096-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S62266135-A |
| priorityDate | 1980-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.