http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100051265-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B3-006 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B3-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-00 |
| filingDate | 2008-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa10550690aa3bb3fddcc941995665d1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69ee646fc44f5df1109f46725f51d9fa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_973a2674c5be8d9de46e2973de5f4154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4bb2f9c0bed64f1d9710890f389c0ea |
| publicationDate | 2010-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100051265-A |
| titleOfInvention | Substitute fats and cocoa butter prepared by enzymatic transesterification |
| abstract | The present invention mixes the raw material fat for preparing butter and fatty acid or fatty acid ester, and adds an enzyme having 1,3 position specificity to the obtained compound to undergo transesterification, and then distills the reactant to produce fatty acid, ethyl ester and the reaction. Method of preparing hard butter having a high concentration of SOS content consisting of removing monoglycerides and diglycerides and then fractionally extracting the solid phase and existing imported cocoa butter substitutes and chemical properties using the hard butters prepared therefrom It is equally possible to replace 1: 1 and there is no difference in texture and physical properties, such as natural cocoa butter, and to replace the fat and cocoa butter reduced trans fat content and a method for manufacturing the same, the hard butter according to the present invention Depending on the conditions, the desired triglyceride structure can be created during the maintenance. In addition, by improving the yield and purity in the entire process by recovering and reusing all by-products other than the main compounds during the distillation and fractionation processes. Cocoa butter substitute oil and chemical composition and physical properties are equivalent and can be replaced by 1: 1, and when manufacturing chocolate, there is a characteristic that can be replaced without significant difference in terms of natural cacao butter and texture, physical properties. n n Cocoa butter analogue, transesterification, stearic acid, ethyl ester, triglyceride, enzyme |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190025146-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190025148-A |
| priorityDate | 2008-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 89.