LACTIDE HAVING DECREASED MOISTURE ABSORPTION AND CONSOLIDATION PROPERTY AND FOOD ADDITIVE
PURPOSE:To obtain a lactide composition having decreased moisture-absorptivity and improved handleability and useful as an additive for improving the preservability of various foods such as cattle meat product, dough, jelly product, etc., by covering a lactide with calcium carbonate. CONSTITUTION:La...
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| creator | YUKI AKIFUMI KONDO TSUTOMU |
| description | PURPOSE:To obtain a lactide composition having decreased moisture-absorptivity and improved handleability and useful as an additive for improving the preservability of various foods such as cattle meat product, dough, jelly product, etc., by covering a lactide with calcium carbonate. CONSTITUTION:Lactide is covered with 0.1-20wt.%, preferably 1-10wt.% (based on the lactide) of calcium carbonate. The particle diameter of the calcium carbonate is preferably |
| format | Patent |
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CONSTITUTION:Lactide is covered with 0.1-20wt.%, preferably 1-10wt.% (based on the lactide) of calcium carbonate. The particle diameter of the calcium carbonate is preferably <=30mum. The consolidation tendency can be reduced and the handleability is further improved by mixing the lactide covered with calcium carbonate with starch or sugar powder.</description><edition>6</edition><language>eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1995</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19950523&DB=EPODOC&CC=JP&NR=H07132056A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19950523&DB=EPODOC&CC=JP&NR=H07132056A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YUKI AKIFUMI</creatorcontrib><creatorcontrib>KONDO TSUTOMU</creatorcontrib><title>LACTIDE HAVING DECREASED MOISTURE ABSORPTION AND CONSOLIDATION PROPERTY AND FOOD ADDITIVE</title><description>PURPOSE:To obtain a lactide composition having decreased moisture-absorptivity and improved handleability and useful as an additive for improving the preservability of various foods such as cattle meat product, dough, jelly product, etc., by covering a lactide with calcium carbonate. CONSTITUTION:Lactide is covered with 0.1-20wt.%, preferably 1-10wt.% (based on the lactide) of calcium carbonate. The particle diameter of the calcium carbonate is preferably <=30mum. The consolidation tendency can be reduced and the handleability is further improved by mixing the lactide covered with calcium carbonate with starch or sugar powder.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1995</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNikEKwjAQAHvxIOof1gcI1aKe1-zWrtRsSGKhp1IknkQL9f8IxQd4GpiZedbWaKIQQ4WN2DMQG88YmOCqEuLNM-ApqHdR1AJaAqM2aC2Ek3FeHfvYTqlUJUAiidLwMps9-ueYVj8usnXJ0VSbNLy7NA79Pb3Sp7u4Kj9ui12-P2Dxz_MFNPsx0Q</recordid><startdate>19950523</startdate><enddate>19950523</enddate><creator>YUKI AKIFUMI</creator><creator>KONDO TSUTOMU</creator><scope>EVB</scope></search><sort><creationdate>19950523</creationdate><title>LACTIDE HAVING DECREASED MOISTURE ABSORPTION AND CONSOLIDATION PROPERTY AND FOOD ADDITIVE</title><author>YUKI AKIFUMI ; KONDO TSUTOMU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH07132056A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1995</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YUKI AKIFUMI</creatorcontrib><creatorcontrib>KONDO TSUTOMU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YUKI AKIFUMI</au><au>KONDO TSUTOMU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>LACTIDE HAVING DECREASED MOISTURE ABSORPTION AND CONSOLIDATION PROPERTY AND FOOD ADDITIVE</title><date>1995-05-23</date><risdate>1995</risdate><abstract>PURPOSE:To obtain a lactide composition having decreased moisture-absorptivity and improved handleability and useful as an additive for improving the preservability of various foods such as cattle meat product, dough, jelly product, etc., by covering a lactide with calcium carbonate. CONSTITUTION:Lactide is covered with 0.1-20wt.%, preferably 1-10wt.% (based on the lactide) of calcium carbonate. The particle diameter of the calcium carbonate is preferably <=30mum. The consolidation tendency can be reduced and the handleability is further improved by mixing the lactide covered with calcium carbonate with starch or sugar powder.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | LACTIDE HAVING DECREASED MOISTURE ABSORPTION AND CONSOLIDATION PROPERTY AND FOOD ADDITIVE |
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