http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-202112240-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b55d099ac131d55104909cf075cb13bf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-05 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2019-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4b979046608f978835855d2b8158590 |
| publicationDate | 2021-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-202112240-A |
| titleOfInvention | Trans-fatty-acid-lowered butter-like food and method of manufacturing the same |
| abstract | A method for manufacturing low-trans fatty acid cream food, comprising the following steps: heating milk and vegetable processed fat with a melting point of 30°C above 35°C to a temperature above the melting point of the vegetable processed fat; 40% by weight or more and 60% by weight or less of animal milk, adding 40% or more and 60% by weight or less of heated vegetable processed fat and emulsifying; cooling the milk emulsion obtained by emulsification; implementing the fresh cream-like substance obtained by cooling Stirring or cavitation separates the water phase from the oil phase; removes the water phase, and mixes and homogenizes the solid content of the oil phase. |
| priorityDate | 2019-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.