| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_58ce214d9628626b56b3fa2f351edea3 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-85 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-922
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-08 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-92
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-00 |
| filingDate |
2017-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_102624acdce73d99af5ae457c490ad41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b043ab03e37b95da4399091d745dc10c |
| publicationDate |
2019-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20190024155-A |
| titleOfInvention |
Fermented vegetable oil with improved oxidation stability and emulsificatin and preparation thereof |
| abstract |
The present invention improves the affinity of an oil and a highly polar material by offsetting the hydrophobic interaction of oil by using microorganisms, thereby reducing the surface tension and improving the emulsifying power, oxidative stability, skin absorption power and formulation stability have. Also, it is possible to provide a vegetable fermented oil improved in oxidation stability and acidity by eliminating free fatty acid purification and impurities from an affinity chromatographic column packed with magnesium silicate in the process of recovering fermented vegetable oil. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102098871-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210067858-A |
| priorityDate |
2017-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |