| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ac6274bf652bd28a0164d8e48945e2fb |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-186
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-194
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 |
| filingDate |
2019-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_472beb347cb13ba3a2850fa62904ee20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3537183b8c4ea4d47c4b38b639524b5e |
| publicationDate |
2019-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-201944897-A |
| titleOfInvention |
Transesterified fats, fats and chocolates for chocolate |
| abstract |
The present invention provides a chocolate with excellent compatibility with cocoa butter and surface whitening resistance, and a good melting feeling in the mouth while reducing the content of trans fatty acids. A transesterified oil and fat which has an unsaturated fatty acid content of 10% by mass or less in the constituent fatty acid composition and adjusts the other fatty acid composition to a predetermined content. |
| priorityDate |
2018-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |