http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101943086-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 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/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-42 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2017-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101943086-B1 |
| titleOfInvention | Emulsion composition for enhancing emulsion stability of beverage containing fatty acid comprising defatted soybean extract treated with supercritical carbon dioxide as effective component |
| abstract | The present invention relates to an emulsified composition for enhancing the emulsion stability of a fatty acid-containing beverage containing supernatant carbon dioxide-treated defatted soybean extract as an active ingredient, and more particularly, to an emulsified composition prepared by treating supercritical carbon dioxide The defatted soybean extracts obtained by hot extraction of defatted soybean flour were able to improve the layer separation phenomenon by significantly increasing the emulsion stability of fatty acid - containing beverages compared with the defatted soybean extract prepared by treating soybean and hexane, And can be usefully used for preparing fatty acid-containing beverages with enhanced nutritional and palatability. |
| priorityDate | 2017-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.