| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36 |
| filingDate |
2012-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_33aecedf540a6070ba919447f6371652
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d4df907e3c8061e747b4476914fdced
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c57dc2486cf5d8537791dda98555bf0 |
| publicationDate |
2014-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2014272082-A1 |
| titleOfInvention |
Oil or fat composition, chocolate and combined confectionery |
| abstract |
Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022060612-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022038290-A1 |
| priorityDate |
2011-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |