| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-011
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 |
| filingDate |
2017-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2022-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b403431319cdd9c8b47bb5aec229ecbe
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d0ba2894f5cdb4452745d4779ad35a0 |
| publicationDate |
2022-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-11297863-B2 |
| titleOfInvention |
Emulsified seasoning |
| abstract |
Provided is an emulsified liquid seasoning in which degradation of taste and flavor with the storage is suppressed. An emulsified liquid seasoning comprising the following components (A), (B), and (C) blended therein: (A) ω3 fatty acids derived from a fat or oil, in an amount of 3 to 20% by mass; (B) rosmarinic acid; and (C) reduced glutathione, wherein (D) a phospholipid is blended in an amount of 0.4% by mass or less into the emulsified liquid seasoning. |
| priorityDate |
2016-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |