http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2302743-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-013 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2002-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d6e7c24c247a5c083406925ee5c26e7d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81e1172c202830455ddbeb5b3066e292 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd1a5f967f0459772199b977e01d2e86 |
| publicationDate | 2007-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2302743-C2 |
| titleOfInvention | Triglyceride fat, method for production thereof and foodstuff containing the same |
| abstract | FIELD: fat-and-oil industry. n SUBSTANCE: claimed method includes selection of plant wax, reaction between wax esters and glycerol, purification and isolation of obtained triglycerides, addition of triglyceride-enriched fat to produce of target fat mixture. Obtained fat is no hydrogenised fat and contains triglyceride mixture, in particular less than 10 mass % of C 6 -C 10 -fatty acid residues and less than 50 mass % of monoacyl glycerides. Content of saturated fatty acid residues having at least 20 carbon atoms is at least 50 mass % calculated as total fatty acid residue content. Obtained fat may be introduced in foodstuff composition. n EFFECT: product of increased beneficial properties; improved emulsion stability at increased temperatures. n 9 cl, 4 tbl |
| priorityDate | 2001-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.