http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2016052300-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 |
| filingDate | 2015-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2016052300-A1 |
| titleOfInvention | Improvement agent for baked goods |
| abstract | The present invention provides an improved baked confectionery agent that has little influence on the elasticity and extensibility of the dough, has a large expansion due to baking, has good meltability in the mouth, and has a crispy texture and excellent texture. Therefore, a powdery baked confectionery improving agent comprising particles containing sodium stearoyl lactate and edible hydrogenated oil is provided. The improver can be obtained, for example, by cooling and pulverizing a mixture of molten sodium stearoyl lactate and edible hardened oil. |
| priorityDate | 2014-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.