| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e214cf2ae42227c646a2c7f3c6a4362
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c6841dfb125711ead6a369831dbd0605 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-08 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-346
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-37
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 |
| filingDate |
2005-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a17b7f1c55b5ece535bb4db2a916bcf7 |
| publicationDate |
2006-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2006053097-A1 |
| titleOfInvention |
Trans-fatty acid free shortening |
| abstract |
The invention is directed to a fat composition having a mesophase matrix with characteristics of a shortening. The fat composition may be produced from a blend of an oil phase and an emulsifier mixture. The oil phase preferably is at least one oil, and the emulsifier mixture comprises a first emulsifier having a low HLB value between 2 and 6, and a second emulsifier having a high HLB value between 9 and 22, wherein the ration of the low HLB emulsifier to the high HLB emulsifier is from 1:3 to 3:1. In another embodiment, the invention is directed to a food product comprising the fat composition. In this form, the fat composition may replace a traditional shortening used in the food product. The fat composition having the mesophase matrix generally contains low levels of trans-unsaturated fatty acids and low levels of saturated fatty acids. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018149974-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11425917-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8486478-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015179941-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8206772-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8911813-B2 |
| priorityDate |
2004-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |