http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019010039-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 2017-06-30^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72d6658f2ec1ac82e562267e2f3a7485 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8c59b1582c8316bf5f2889ff0c72fa7 |
| publicationDate | 2019-01-24^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019010039-A |
| titleOfInvention | Edible oil and fat and food containing the edible oil and fat |
| abstract | Disclosed is an edible oil / fat having a good flavor, particularly suitable for use in low-sugar foods. An edible oil or fat comprising 60 to 99.9% by mass of a medium-chain fatty acid-containing triglyceride and 0.1 to 30% by mass of a flavored oil or fat. Edible fats and oils whose content of the medium chain fatty acid triglyceride in the medium chain fatty acid-containing triglyceride is 30 to 100% by mass. Edible oil and fat, wherein the content of capric acid in the total amount of medium chain fatty acids constituting the medium chain fatty acid-containing triglyceride is 20 to 100% by mass. Edible fats and oils, wherein the flavored fat is at least one selected from roasting oil, virgin oil, and animal fat. Preferably, the food having a carbohydrate content of 25% by mass or less.食品, preferably a food having a lipid content {lipid / (protein + carbohydrate)} of 0.9 or more with respect to the total content of protein and carbohydrate. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7242204-B2 |
| priorityDate | 2017-06-30^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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