http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019120181-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc57324adb9edee7b25315207e0f6049 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 2018-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_561261078ee3d8c5c18176a805acbadb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e90a197ab0697e3388ea2928de974f69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f88cdea8d0c8eaa5611f8b640218326 |
| publicationDate | 2019-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2019120181-A1 |
| titleOfInvention | Fat composition and use thereof |
| abstract | Disclosed are a fat composition, a frying oil composition comprising the fat composition, a preparation method and use of the fat composition, and a food comprising the fat composition. The fat composition comprises 0.01-1wt% of a higher fatty alcohol fatty acid ester by total weight of the fat composition, and preferably, the fat composition also comprises 95-99.99wt% of triglycerides and a total amount of not more than 5% of monoglycerides and diglycerides. The fat composition can be used for improving the crispness and taste of fried food resulting from liquid fat being used as frying oil, and for improving the problems that the fried food easily absorbs moisture and becomes tacky and greasy after a short time. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114052088-A |
| priorityDate | 2017-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 84.