| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e10b855a6e19a7cfbc5c9a16632c9489 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0092
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0021
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0085
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate |
2019-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2c7aa3c27d12d4ae6580bc00c19689e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_982556c2a383952d673b37f517815b41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3226310e9fa3e411c92161f173322c0d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e20284c04cfbeb034e5a3f0983c81d0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e42d37deac32546520b03e6695eeb28b |
| publicationDate |
2019-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2019343140-A1 |
| titleOfInvention |
Food-related uses of high-stability oil |
| abstract |
The invention provides for methods and foods with reduced or no chelating agents. The present invention also relates to methods for using high stability oils including high-stability high-oleic oils produced using genetically engineered microalgae. The oils can be used in multiple food-related applications including frying, spray-coating, and lubrication of equipment. The oils can also be blended with vegetable oils or interesterified with vegetable oils. |
| priorityDate |
2014-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |