http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140125251-A

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00
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filingDate 2013-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_375a3364ee8e5e2625066713e1bf59a1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e172cf56e46007559ea7879a0ee18cd0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_54825a55e8d748fd9dfb9be669e6e8f7
publicationDate 2014-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20140125251-A
titleOfInvention Mayonnaise Composing Coconut Oil with Improved Oxidation Stability
abstract The present invention relates to a food composition comprising vegetable cooking oil, wherein the food composition further comprises coconut oil, wherein the coconut oil improves the oxidation stability of the vegetable cooking oil. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain a food composition containing vegetable cooking oil having excellent stability of emulsification at refrigeration and room temperature, and improved oxidation stability. In addition, the food composition containing the vegetable oil of the present invention can reduce the addition amount of EDTA, which is a chemical additive, by including coconut oil, improve the oxidation stability and increase the shelf life, and maintain the long-term functional properties have.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023136194-A1
priorityDate 2013-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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