Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f3ebf63d28f804e0a154cf8da0ccf2c6 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-818 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1528 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-158 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-054 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-103 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
filingDate |
2008-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_551829dc4f08ee9f9460021de303c9e9 |
publicationDate |
2010-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
US-2010173061-A1 |
titleOfInvention |
Food compositions incorporating additional long chain fatty acids |
abstract |
The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid in a composition that also lowers linolenic acid content. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4ω3) has been incorporated into a wide range of food products by using a low linolenic acid base composition to enhance stability and shelf life while reducing the need for hydrogenation. The product composition can be used either as an oil oil-based composition or a flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and/or shelf life characteristics. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11758931-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2012107478-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108739977-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020123965-A1 |
priorityDate |
2007-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |