OIL-SOLUBLE MATTER-SOLUBILIZED COMPOSITION, ITS PRODUCTION AND FOOD/DRINK CONTAINING THE SAME
PROBLEM TO BE SOLVED: To obtain the subject composition with high resistance to acids, salts and heat, preservable in a homogeneously solubilized state without causing creaming or fat-and-oil separation even after stored for a long period, and excellent in oxidation stability of the oil-soluble matt...
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| creator | KAJISHIMA TOSHIKI KAMAO ATSUKO |
| description | PROBLEM TO BE SOLVED: To obtain the subject composition with high resistance to acids, salts and heat, preservable in a homogeneously solubilized state without causing creaming or fat-and-oil separation even after stored for a long period, and excellent in oxidation stability of the oil-soluble matter as well, and to obtain a food/drink by including the above composition. SOLUTION: This composition comprises (A) 0.05-30 wt.% of an oil-soluble matter, (B) 0.003-50 wt.% of a polyglycerol fatty acid monoester prepared from a polyglycerol 6-15 in average polymerization degree and a 12-18C saturated or monounsaturated fatty acid, (C) 0.0001-1 wt.% of lecithin, and water. The other objective food/drink contains the above composition. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JPH11332463A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JPH11332463A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JPH11332463A3</originalsourceid><addsrcrecordid>eNqNyrEKwjAQgOEuDqK-w7lbpEa6xyY1p0muJNdFkFIkTqKF-v6o6AM4_XzwT7Mzoc0j2XZnNTjJrMOXaPGkFVTkGorISH4FyBGaQKqtPgbpFdREaq0C-uN79SzRo98DGw1ROj3PJtf-NqbFr7NsWWuuTJ6GR5fGob-ke3p2h8YUhRCbbSmk-Od5AR12MwU</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>OIL-SOLUBLE MATTER-SOLUBILIZED COMPOSITION, ITS PRODUCTION AND FOOD/DRINK CONTAINING THE SAME</title><source>esp@cenet</source><creator>KAJISHIMA TOSHIKI ; KAMAO ATSUKO</creator><creatorcontrib>KAJISHIMA TOSHIKI ; KAMAO ATSUKO</creatorcontrib><description>PROBLEM TO BE SOLVED: To obtain the subject composition with high resistance to acids, salts and heat, preservable in a homogeneously solubilized state without causing creaming or fat-and-oil separation even after stored for a long period, and excellent in oxidation stability of the oil-soluble matter as well, and to obtain a food/drink by including the above composition. SOLUTION: This composition comprises (A) 0.05-30 wt.% of an oil-soluble matter, (B) 0.003-50 wt.% of a polyglycerol fatty acid monoester prepared from a polyglycerol 6-15 in average polymerization degree and a 12-18C saturated or monounsaturated fatty acid, (C) 0.0001-1 wt.% of lecithin, and water. The other objective food/drink contains the above composition.</description><edition>6</edition><language>eng</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1999</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=19991207&DB=EPODOC&CC=JP&NR=H11332463A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19991207&DB=EPODOC&CC=JP&NR=H11332463A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KAJISHIMA TOSHIKI</creatorcontrib><creatorcontrib>KAMAO ATSUKO</creatorcontrib><title>OIL-SOLUBLE MATTER-SOLUBILIZED COMPOSITION, ITS PRODUCTION AND FOOD/DRINK CONTAINING THE SAME</title><description>PROBLEM TO BE SOLVED: To obtain the subject composition with high resistance to acids, salts and heat, preservable in a homogeneously solubilized state without causing creaming or fat-and-oil separation even after stored for a long period, and excellent in oxidation stability of the oil-soluble matter as well, and to obtain a food/drink by including the above composition. SOLUTION: This composition comprises (A) 0.05-30 wt.% of an oil-soluble matter, (B) 0.003-50 wt.% of a polyglycerol fatty acid monoester prepared from a polyglycerol 6-15 in average polymerization degree and a 12-18C saturated or monounsaturated fatty acid, (C) 0.0001-1 wt.% of lecithin, and water. The other objective food/drink contains the above composition.</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1999</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyrEKwjAQgOEuDqK-w7lbpEa6xyY1p0muJNdFkFIkTqKF-v6o6AM4_XzwT7Mzoc0j2XZnNTjJrMOXaPGkFVTkGorISH4FyBGaQKqtPgbpFdREaq0C-uN79SzRo98DGw1ROj3PJtf-NqbFr7NsWWuuTJ6GR5fGob-ke3p2h8YUhRCbbSmk-Od5AR12MwU</recordid><startdate>19991207</startdate><enddate>19991207</enddate><creator>KAJISHIMA TOSHIKI</creator><creator>KAMAO ATSUKO</creator><scope>EVB</scope></search><sort><creationdate>19991207</creationdate><title>OIL-SOLUBLE MATTER-SOLUBILIZED COMPOSITION, ITS PRODUCTION AND FOOD/DRINK CONTAINING THE SAME</title><author>KAJISHIMA TOSHIKI ; KAMAO ATSUKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH11332463A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1999</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>KAJISHIMA TOSHIKI</creatorcontrib><creatorcontrib>KAMAO ATSUKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KAJISHIMA TOSHIKI</au><au>KAMAO ATSUKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>OIL-SOLUBLE MATTER-SOLUBILIZED COMPOSITION, ITS PRODUCTION AND FOOD/DRINK CONTAINING THE SAME</title><date>1999-12-07</date><risdate>1999</risdate><abstract>PROBLEM TO BE SOLVED: To obtain the subject composition with high resistance to acids, salts and heat, preservable in a homogeneously solubilized state without causing creaming or fat-and-oil separation even after stored for a long period, and excellent in oxidation stability of the oil-soluble matter as well, and to obtain a food/drink by including the above composition. SOLUTION: This composition comprises (A) 0.05-30 wt.% of an oil-soluble matter, (B) 0.003-50 wt.% of a polyglycerol fatty acid monoester prepared from a polyglycerol 6-15 in average polymerization degree and a 12-18C saturated or monounsaturated fatty acid, (C) 0.0001-1 wt.% of lecithin, and water. The other objective food/drink contains the above composition.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | OIL-SOLUBLE MATTER-SOLUBILIZED COMPOSITION, ITS PRODUCTION AND FOOD/DRINK CONTAINING THE SAME |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-03T14%3A24%3A38IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=KAJISHIMA%20TOSHIKI&rft.date=1999-12-07&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJPH11332463A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |