| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-08 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate |
1986-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34e461cc11fd984cfa488967cc22ae2a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2fe8c82144ee901039fa762426b99ce7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bcd4361292576fbb59f3b4a07fafa1e2 |
| publicationDate |
1987-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-S626635-A |
| titleOfInvention |
Fat-blooming inhibiting agent |
| abstract |
PURPOSE: To prevent the blooming of fat in a hard butter product such as chocolate during storage in an environment having high temperature or large temperature variation, by adding an oil or fat composition containing a specific mixed acid group triglyceride derived from a saturated fatty acid and an unsaturated fatty acid. n CONSTITUTION: The objective agent is composed of an oil or fat composition containing 40W100wt% mixed acid group triglyceride containing (A) 15W70wt% 20W24C saturated fatty acid and (B) 20W50wt% 16W22C unsaturated fatty acid as constituent fatty acids and having ≥1 20W24C saturated fatty acid residue and ≥1 16W22C unsaturated fatty acid residue in one molecule. The saturated fatty acid is preferably arachic acid or behenic acid and the unsaturated fatty acid is preferably oleic acid, linoleic acid or linolenic acid. The amount of the fat-blooming inhibitor is preferably 2W20wt% of the oil or fat in the hard butter product such a chocolate. n COPYRIGHT: (C)1987,JPO&Japio |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S6485040-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2007091529-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H02138937-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0674837-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020022411-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007091529-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019026670-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2592527-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010220482-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005507028-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012000039-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008029642-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020014405-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0889173-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2019176963-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2019176964-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07264983-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2001197858-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003204753-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2001269121-A |
| priorityDate |
1985-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |