http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018043705-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ec1f53d7f6aa8d99a3d93a070c90672 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-42 |
| filingDate | 2017-09-01^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_47ba956149bcb1aeb1b37e51d6183cb8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e1181b4231bdaddc0aaaba7ec521a0d5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_85a002bfcd57f5f273fcdeff70482e2f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34b2632216b6b1a58e9a894a4b270c46 |
| publicationDate | 2018-03-08^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2018043705-A1 |
| titleOfInvention | Beverage and method for manufacturing beverage |
| abstract | Provided are: a beverage containing a vegetable fat or oil and having a high emulsification stability during storage even in the case of performing retort pasteurization or UHT pasteurization; and an emulsified fat or oil composition from which such a beverage as described above can be obtained and which has a high stability at low temperature and shows little churning or separation caused by thickening or solidification during chilled distribution or chilled storage. In an embodiment of the present invention, provided is a beverage which contains a vegetable fat or oil and a sucrose fatty acid ester having a fatty acid residue carrying 19 or more carbon atoms. Also provided is a beverage which further contains a milk component. Also provided is an emulsified fat or oil composition for beverage which contains a vegetable fat or oil and a sucrose fatty acid ester having a fatty acid residue carrying 19 or more carbon atoms. As the sucrose fatty acid ester having a fatty acid residue carrying 19 or more carbon atoms, sucrose behenate is preferred. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112218541-A |
| priorityDate | 2016-09-02^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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