EDIBLE OIL/FAT COMPOSITION HAVING BACTERIOSTATIC EFFECT
Provided is an edible oil/fat composition having a bacteriostatic effect in addition to the functions of conventional edible oils and fats. The problem is solved by the edible oil/fat composition characterized by containing 70% by mass or more of an edible oil/fat, 0.002-10% by mass of a lipophilic...
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| creator | KANNO Kiwamu KATSUYAMA Hiroichi TAKAHASHI Mayumi KAWAHARA Masanori NAGAO Miki HIROSHIMA Riki IMAMURA Kiho KANAI Moriyoshi |
| description | Provided is an edible oil/fat composition having a bacteriostatic effect in addition to the functions of conventional edible oils and fats. The problem is solved by the edible oil/fat composition characterized by containing 70% by mass or more of an edible oil/fat, 0.002-10% by mass of a lipophilic bacteriostatic agent, and 0.1-10% by mass of an emulsifier.
L'invention concerne une composition huile/matière grasse alimentaire présentant un effet bactériostatique outre les fonctions des huiles et des matières grasses alimentaires classiques. Le problème est résolu par la composition huile/matière grasse alimentaire caractérisée en ce qu'elle contient 70 % en masse ou plus d'une huile/matière grasse alimentaire, 0,002 à 10 % en masse d'un agent bactériostatique lipophile, et 0,1 à 10 % en masse d'un émulsifiant.
従来の食用油脂の機能に加え静菌効果を有する食用油脂組成物を提供する。 食用油脂７０質量％以上と、親油性静菌剤０．００２～１０質量％と、乳化剤０．１～１０質量％と、を含有することを特徴とする、食用油脂組成物により解決する。 |
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L'invention concerne une composition huile/matière grasse alimentaire présentant un effet bactériostatique outre les fonctions des huiles et des matières grasses alimentaires classiques. Le problème est résolu par la composition huile/matière grasse alimentaire caractérisée en ce qu'elle contient 70 % en masse ou plus d'une huile/matière grasse alimentaire, 0,002 à 10 % en masse d'un agent bactériostatique lipophile, et 0,1 à 10 % en masse d'un émulsifiant.
従来の食用油脂の機能に加え静菌効果を有する食用油脂組成物を提供する。 食用油脂７０質量％以上と、親油性静菌剤０．００２～１０質量％と、乳化剤０．１～１０質量％と、を含有することを特徴とする、食用油脂組成物により解決する。</description><language>eng ; fre ; jpn</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 ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</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=20210624&DB=EPODOC&CC=WO&NR=2021125324A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210624&DB=EPODOC&CC=WO&NR=2021125324A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KANNO Kiwamu</creatorcontrib><creatorcontrib>KATSUYAMA Hiroichi</creatorcontrib><creatorcontrib>TAKAHASHI Mayumi</creatorcontrib><creatorcontrib>KAWAHARA Masanori</creatorcontrib><creatorcontrib>NAGAO Miki</creatorcontrib><creatorcontrib>HIROSHIMA Riki</creatorcontrib><creatorcontrib>IMAMURA Kiho</creatorcontrib><creatorcontrib>KANAI Moriyoshi</creatorcontrib><title>EDIBLE OIL/FAT COMPOSITION HAVING BACTERIOSTATIC EFFECT</title><description>Provided is an edible oil/fat composition having a bacteriostatic effect in addition to the functions of conventional edible oils and fats. The problem is solved by the edible oil/fat composition characterized by containing 70% by mass or more of an edible oil/fat, 0.002-10% by mass of a lipophilic bacteriostatic agent, and 0.1-10% by mass of an emulsifier.
L'invention concerne une composition huile/matière grasse alimentaire présentant un effet bactériostatique outre les fonctions des huiles et des matières grasses alimentaires classiques. Le problème est résolu par la composition huile/matière grasse alimentaire caractérisée en ce qu'elle contient 70 % en masse ou plus d'une huile/matière grasse alimentaire, 0,002 à 10 % en masse d'un agent bactériostatique lipophile, et 0,1 à 10 % en masse d'un émulsifiant.
従来の食用油脂の機能に加え静菌効果を有する食用油脂組成物を提供する。 食用油脂７０質量％以上と、親油性静菌剤０．００２～１０質量％と、乳化剤０．１～１０質量％と、を含有することを特徴とする、食用油脂組成物により解決する。</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>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</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>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDB3dfF08nFV8Pf00XdzDFFw9vcN8A_2DPH091PwcAzz9HNXcHJ0DnEN8vQPDnEM8XRWcHVzc3UO4WFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8eH-RgZGhoZGpsZGJo6GxsSpAgDQrSj8</recordid><startdate>20210624</startdate><enddate>20210624</enddate><creator>KANNO Kiwamu</creator><creator>KATSUYAMA Hiroichi</creator><creator>TAKAHASHI Mayumi</creator><creator>KAWAHARA Masanori</creator><creator>NAGAO Miki</creator><creator>HIROSHIMA Riki</creator><creator>IMAMURA Kiho</creator><creator>KANAI Moriyoshi</creator><scope>EVB</scope></search><sort><creationdate>20210624</creationdate><title>EDIBLE OIL/FAT COMPOSITION HAVING BACTERIOSTATIC EFFECT</title><author>KANNO Kiwamu ; KATSUYAMA Hiroichi ; TAKAHASHI Mayumi ; KAWAHARA Masanori ; NAGAO Miki ; HIROSHIMA Riki ; IMAMURA Kiho ; KANAI Moriyoshi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2021125324A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; jpn</language><creationdate>2021</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>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</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>KANNO Kiwamu</creatorcontrib><creatorcontrib>KATSUYAMA Hiroichi</creatorcontrib><creatorcontrib>TAKAHASHI Mayumi</creatorcontrib><creatorcontrib>KAWAHARA Masanori</creatorcontrib><creatorcontrib>NAGAO Miki</creatorcontrib><creatorcontrib>HIROSHIMA Riki</creatorcontrib><creatorcontrib>IMAMURA Kiho</creatorcontrib><creatorcontrib>KANAI Moriyoshi</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KANNO Kiwamu</au><au>KATSUYAMA Hiroichi</au><au>TAKAHASHI Mayumi</au><au>KAWAHARA Masanori</au><au>NAGAO Miki</au><au>HIROSHIMA Riki</au><au>IMAMURA Kiho</au><au>KANAI Moriyoshi</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>EDIBLE OIL/FAT COMPOSITION HAVING BACTERIOSTATIC EFFECT</title><date>2021-06-24</date><risdate>2021</risdate><abstract>Provided is an edible oil/fat composition having a bacteriostatic effect in addition to the functions of conventional edible oils and fats. The problem is solved by the edible oil/fat composition characterized by containing 70% by mass or more of an edible oil/fat, 0.002-10% by mass of a lipophilic bacteriostatic agent, and 0.1-10% by mass of an emulsifier.
L'invention concerne une composition huile/matière grasse alimentaire présentant un effet bactériostatique outre les fonctions des huiles et des matières grasses alimentaires classiques. Le problème est résolu par la composition huile/matière grasse alimentaire caractérisée en ce qu'elle contient 70 % en masse ou plus d'une huile/matière grasse alimentaire, 0,002 à 10 % en masse d'un agent bactériostatique lipophile, et 0,1 à 10 % en masse d'un émulsifiant.
従来の食用油脂の機能に加え静菌効果を有する食用油脂組成物を提供する。 食用油脂７０質量％以上と、親油性静菌剤０．００２～１０質量％と、乳化剤０．１～１０質量％と、を含有することを特徴とする、食用油脂組成物により解決する。</abstract><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 PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | EDIBLE OIL/FAT COMPOSITION HAVING BACTERIOSTATIC EFFECT |
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