http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150011607-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2013-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150011607-A |
| titleOfInvention | Citron mayonnaise improved in flavor and preservation ability |
| abstract | The present invention provides citrus mayonnaise with improved shelf life and flavor by containing 3-20 wt% of citron juice based on the total weight of mayonnaise. The citron mayonnaise according to the present invention not only improves the taste, flavor, and taste of the mayonnaise, but also exhibits an excellent effect of improving the storage stability by improving the viscosity and preventing oil separation and fat burning. As a result, citron juice can be used as a natural material that can replace artificial additives such as antioxidants and emulsifying stabilizers that have been used in mayonnaise, and the citron juice can be usefully used to prevent obesity, diabetes, aging and cancer prevention Effect can be obtained. |
| priorityDate | 2013-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.