| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c899c80684506a2655bd104182c5359d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-011
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-01 |
| filingDate |
2013-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42803b6f699d384db46ec19b6e21a5d9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_042515a76e8fa63c222ff300f8a2aa66
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0510fdeb30dfeaa68da5d83be45a62b |
| publicationDate |
2015-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20150102996-A |
| titleOfInvention |
Bakery shortenings from palm diacylglycerol |
| abstract |
The present invention relates to a bakery shortening made from palm diacylglycerol and a method for producing the same. In a first aspect of the present invention, the bakery shortening comprises palm diacylglycerol stearin and a palm middle flow having an iodine value of 32-48. According to a second aspect of the present invention, the bakery shortening comprises palm diacyl glycerol olein and palm stearin having an iodine value of 56-64. The bakery shortening of the present invention does not require the addition of any emulsifier. |
| priorityDate |
2012-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |