http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MY-168788-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e9c7c57b926cbd53f99b4634d4e8fd5f |
| filingDate | 2013-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a68ca094b9ddfecf7a8e2f5cdf927a90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c8387ecb417755cfc03d9c816bd6b12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6cf6c8c069f8dddc39c2c503f82b9b50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_399bb7890eb22750b08b6fc0eb9e47e8 |
| publicationDate | 2018-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MY-168788-A |
| titleOfInvention | Margarines/spreads fat blends |
| abstract | THE INVENTION IS CONCERNED WITH MARGARINES/SPREADS FAT BLENDS WITH REDUCED SATURATED FATTY ACIDS CONTENT, STRUCTURED WITH PALM OIL-BASED STRUCTURAL FAT. THE FATTY ACID COMPOSITION OF THE INTENDED MARGARINES/SPREADS FAT BLENDS IS OF LOW SATURATED FATTY ACIDS OF LESS THAN 20% AND THE POLY/MONOUNSATURATED FATTY ACIDS ARE ABOVE 80%. THE FAT BLENDS ARE OF REDUCED SATURATED FATTY ACIDS CONTENT, FREE OF TRANS FATTY ACIDS, FREE OF LAURIC ACID (C12:0), FREE OF INTERESTERIFIED FAT AND FREE OF HYDROGENATED FAT. THE FAT BLEND IS A MIXTURE OF STRUCTURAL FAT AND LIQUID OIL. THE STRUCTURAL FAT IS HIGH IN PALMITIC ACID AND IS IS FREE OF TRANS FATTY ACIDS, LAURIC ACID (C12:0), INTERESTERIFIED FAT AND HYDROGENATED FAT. THE PREFERRED LIQUID OILS ARE SUNFLOWER OIL AND CANOLA OIL. THE STRUCTURAL FAT IS ABLE TO PROVIDE THE DESIRED FIRMNESS AND TEXTURE TO THE MARGARINES/SPREADS WITHIN THE RANGE OF 5?C TO 25?C. THE MOST ILLUSTRATIVE DRAWING: FIGURE 1 |
| priorityDate | 2013-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.