http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016200324-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_156389d86be1851475503d47b14922df |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 |
| filingDate | 2016-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dba019c2e7d8575441abb223b3f87fe5 |
| publicationDate | 2016-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2016200324-A1 |
| titleOfInvention | Improved edible fat |
| abstract | A method of increasing an endotherm melt peak position of an edible fat to an increased value compared to a starting value is disclosed, said increased value being about 40 degrees Celsius or higher, said endotherm melt peak position being measured by Differential Scanning Calorimetry by heating samples of 10 +/-1 mg of said edible fat from 20 degrees Celsius to 65 degrees Celsius at a rate of 3 degrees Celsius per minute to produce a melting thermogram defining said endotherm melt peak position, the method comprising the steps of: a) melting the edible fat by applying heat, b) storing the edible fat at a temperature below said increased value of said endotherm melt peak position for at least 5 hours, whereby an increase in said endotherm melt peak position for said edible fat is obtained when compared to said starting value, wherein said edible fat comprises SatOSat-triglycerides in an amount of 40 –99% by weight, wherein said edible fat comprises triglycerides obtained from non-vegetable sources, wherein Sat stands for a saturated fatty acid, and O stands for oleic acid. Moreover, the invention relates to a confectionary product and a use of the edible fat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022038290-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020236076-A1 |
| priorityDate | 2015-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 134.