| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ab7027aadfa4e4c309ad38944b30e8f3 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-015 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-015 |
| filingDate |
1979-11-16^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1982-07-06^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1efcf4cde5d7266bcb405e9af03efbc6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a70925c610851125e9125b023b05098 |
| publicationDate |
1982-07-06^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-1127000-A |
| titleOfInvention |
Emulsions |
| abstract |
L 570 (R) Abstract of the Invention The invention provides fat-continuous emulsions containing medium melting gelling agents, i.e. those with a softening point of > 33°C and a sharp decrease in gel strength at 45-70°C, the gel strength below the softening point being 0.1-30 N/cm2. Suitable gelling agents include e.g. carrageenan/locust bean gum mixtures. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5302408-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5451422-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4917915-A |
| priorityDate |
1978-11-16^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |