http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2018123254-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 |
| filingDate | 2017-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2018123254-A1 |
| titleOfInvention | Whipping cream improver |
| abstract | It is a whipped cream improver, and the content of vegetable oil contained in the fat of the whipped cream is 10% by mass or more and 100% by mass or less, and the amylose content is 55% or more with respect to the whole fats and oils. It is the said improving agent which uses as an active ingredient 1 type, or 2 or more types of starch chosen from the amylose high content starch and the processed said amylose high content starch. Moreover, it is the whipped cream containing the said starch, and the cream for whipped cream. |
| priorityDate | 2016-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.