http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201340883-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a03801c0744189c445e62e8059edc415 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 |
| filingDate | 2012-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_03901cf33939cae7da85b626ab32cd91 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46a185d1698964045be1478ae9ca93a5 |
| publicationDate | 2013-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201340883-A |
| titleOfInvention | Composition containing composite and method of producing the same |
| abstract | An object of the present invention is to suppress the occurrence of a spicy taste or the like due to a low concentration of a complex in a composition, and to suppress decomposition of a food or a pharmaceutical raw material which occurs due to a low concentration of a complex in a beverage. The present invention provides a method for producing a composition comprising a food or pharmaceutical raw material, a mixture of a phytosterol ester and a cyclodextrin in water, comprising the steps of: in the foregoing composite, relative to the composition When the amount of the cyclodextrin to be contained is less than 0.6% by weight, the cyclodextrin is further added so that the total amount of the cyclodextrin in the composition is 0.6% by weight or more based on the composition. |
| priorityDate | 2012-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 113.