http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2008143223-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50 |
| filingDate | 2008-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2008143223-A1 |
| titleOfInvention | Oil composition for spray and method for producing baked confectionery using the same |
| abstract | 【Task】 To suppress the phenomenon that complex confectionery, which is a combination of baked confectionery such as cookies and biscuits, and chocolate, chocolate cream, etc., becomes white during distribution and storage. [Solution] It is an oil and fat composition comprising a random transesterified oil and fat and an emulsifier as essential components, and the amount of saturated fatty acid having 20 to 24 carbon atoms is 6 to 50% by weight in the fatty acid constituting the fat and oil. Contains 0.1 to 10% by weight of an emulsifier in which 80% by weight or more is a saturated fatty acid having 16 or more carbon atoms, solid fat content (SFC) at 20 ° C. is 45 or more, and solid fat content (SFC) at 30 ° C. is 7 or more The whitening phenomenon can be suppressed by using a certain oil and fat composition as a spray oil. |
| priorityDate | 2007-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.