http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101414460-B1
Outgoing Links
Predicate | Object |
---|---|
classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-324 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-308 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-122 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-304 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
filingDate | 2012-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2014-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2014-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-101414460-B1 |
titleOfInvention | Mayonnaise comprising chitooligosaccharide and manufacturing method thereof |
abstract | The present invention provides mayonnaise containing natural component chitooligosaccharide as an emulsifying agent in mayonnaise based on soybean milk and a method for producing the mayonnaise. The mayonnaise containing the chito oligosaccharide prepared according to the present invention has excellent emulsion stability by using soy milk as an alternative to yolk substitute and chitooligosaccharide of natural ingredient as an emulsifier and has excellent antioxidative, antimicrobial, anticancer, cholesterol- And has an effect of exhibiting the inherent functionality of chitosan which is beneficial to the human body. |
priorityDate | 2012-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.