patent/GB-1239111-A

Predicate	Object
classificationCPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145
classificationIPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14
filingDate	1969-08-14^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate	1971-07-14^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	GB-1239111-A
abstract	1,239,111. Preserving bakery products. FARBWERKE HOECHST A.G. 14 Aug., 1969 [17 Aug., 1968], No. 40682/69. Heading A2D. Bakery products are preserved by adding thereto at least 0.1% by weight of a mixed anhydride of propionic acid and an aliphatic carboxylic acid having more than 11 carbon atoms. The anhydride may be derived from propionic acid and one of the following; palmitic, stearic, oleic, elaidic, linoleic or linoleric acid. The mixed anhydride may be added to the dough as a solution, emulsion or dispersion. Alternatively the mixed anhydride may be dissolved in the baking fat.
priorityDate	1968-08-17^^<http://www.w3.org/2001/XMLSchema#date>
type	http://data.epo.org/linked-data/def/patent/Publication

Predicate	Subject
isDiscussedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID445639 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419474121 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID456171974 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID413807576 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID1032 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID456126543 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID985

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