http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020189382-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7d3eab93b08c4171b630c2af85bfa7e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-46 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-46 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 2020-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1341ca3b51fec052151a405c8457088 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c3f1e043cdcdd65f66dd5c35caba6b64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3897d6d49fa4e240319b3323be3109cc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b5eacc4a84da52c171c7197896f6cd8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37b447b86de7277b76cc87f92c26e0f5 |
| publicationDate | 2020-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2020189382-A1 |
| titleOfInvention | Method for manufacturing transesterified oil/fat |
| abstract | Provided is a method for manufacturing a transesterified oil/fat that is capable of, when stuck to a food, imparting little oiliness and improving the crispy texture of the food.　The method for manufacturing a transesterified oil/fat, said method comprising a step for obtaining a mixed oil/fat containing an extremely hardened oil/fat of oil/fat A, an extremely hardened oil/fat of oil/fat B and oil/fat C and a step for transesterifying the mixed oil/fat, wherein, in the mixed oil/fat, the content of the extremely hardened oil/fat of oil/fat A is 35-70 mass% inclusive, the content of the extremely hardened oil/fat of oil/fat B is 10-45 mass% inclusive and the content of oil/fat C is 15-40 mass% inclusive. Oil/fat A: a laurin-based oil/fat. Oil/fat B: a palm-based oil/fat. Oil/fat C: an edible oil/fat wherein, in the constituting fatty acids thereof, the total content of oleic acid and linolic acid is 65-95 mass% inclusive. |
| priorityDate | 2019-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.