| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_144e5e8c595ef2cd5a0a287c2b1cb269 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-04 |
| filingDate |
2021-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d43abfc30662d358ac5a419256860426 |
| publicationDate |
2023-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2023023437-A1 |
| titleOfInvention |
Method of Preparing a Randomly Interesterified Fat Product |
| abstract |
A method of preparing an edible randomly interesterified fat product comprises the steps of: a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids; and b) reacting enzymatically the fat composition provided in step a) with from 0.5% to 10% by weight of a polyol compound based on the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0; and wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids. |
| priorityDate |
2020-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |