| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2044
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-222 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3553
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate |
2012-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2014-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2014-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101425610-B1 |
| titleOfInvention |
Method of preparing mayonnaise having improved emulsion stability |
| abstract |
The present invention relates to a method for preparing mayonnaise by adding fosfitin. The mayonnaise prepared by the method of the present invention is characterized by excellent emulsion stability, viscosity and antioxidant ability. |
| priorityDate |
2012-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |