| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate |
2019-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2022-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2022-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-102424058-B1 |
| titleOfInvention |
Composition of jam comprising hydroxypropyl distarch phosphate and manufacturing method thereof |
| abstract |
The jams of the present invention are advantageous for long-term storage by minimizing the syneresis caused by pectin contained in conventional jams, and while maintaining basic physical properties (hardness, viscosity, etc. above a certain level) required for jams, spreadability and With improved flowability, it can be easily applied in a specific form to cookies or bread. |
| priorityDate |
2019-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |