http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020261616-A1

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filingDate 2019-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4b979046608f978835855d2b8158590
publicationDate 2020-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-2020261616-A1
titleOfInvention Method for producing low trans-fatty acid butter-like food product and low trans-fatty acid butter-like food product
abstract Provided is a method for producing low trans-fatty acid butter-like food product, the method being characterized in that: animal milk and plant-derived processed oil/fat having a melting point of 30°C to 35°C are heated individually to a temperature higher than the melting point of the plant-derived processed oil/fat; 40 mass% to 60 mass% of the heated plant-derived processed oil/fat is added to 40 mass% to 60 mass% of the heated animal milk, and the mixture is emulsified; an animal milk emulsion which is the result of the emulsification is cooled; a cream-like substance obtained by cooling the animal milk emulsion is subjected to churning or cavitation to separate the cream-like substance into a water phase and an oil phase; the water phase is removed to obtain an oil-phase solid component; and the oil-phase solid component is kneaded for homogenization.
priorityDate 2019-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 26.