| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6d4ca68de6df494d8cbed009af4dff8a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate |
2008-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2009-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05e11d676f8104df88d67d4c1b8b64d7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c09dfb1f827f22b03b1f740b24cada69 |
| publicationDate |
2009-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-100903380-B1 |
| titleOfInvention |
Fat and oil composition |
| abstract |
The present invention relates to an oil-fat composition, more specifically, (a) 15 to 99.9% by weight of diglycerides; (b) 0.001 to 0.2% by weight of Lagerstroemia speciosa extract; (c) a fat or oil composition comprising the balance of monoglycerides, triglycerides or mixtures thereof.n n n The fat or oil composition according to the present invention contains banaba extract as an antioxidant and has excellent oxidation stability and preservation stability, and can be widely used as cooking oil because of good flavor of cooked food. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113647473-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113647473-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101919461-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150086040-A |
| priorityDate |
2008-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |