http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201000014-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 |
| filingDate | 2009-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f78197e7dd39e88aa7fbfb0bbb730115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_129dd1fb311bc5fd9745bdf449dbb294 |
| publicationDate | 2010-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201000014-A |
| titleOfInvention | Plastic water-in-oil emulsion for layered wheat flour puffed food |
| abstract | A plastic water-in-oil emulsion is provided, which has excellent physical properties when applied in a layered wheat flour puffed food such as a pie, a croissant and a Danish pastry, etc. Additionally, the plastic water-in-oil emulsion contains substantially no trans fatty acid. The plastic water-in-oil emulsion containing substantially no trans fatty acid and suitable for a layered wheat flour puffed food contains a middle-melting-point fraction of palm oil of 10 wt% to 85 wt% in an oily phase, wherein the oily phase has a solid fat content (SFC) value greater than or equal to 51 at 10 DEG C but less than or equal to 10 at 30 DEG C, and hardness of the water-in-oil emulsion has a rheologic value greater than or equal to 5000g at 10 DEG C (determined by a plunger with a diameter of 10 mm). |
| priorityDate | 2008-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.