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    • 32. 发明专利
    • Crystallization inhibitor for fat and oil
    • 脂肪和油的结晶抑制剂
    • JP2012097154A
    • 2012-05-24
    • JP2010244098
    • 2010-10-29
    • Sakamoto Yakuhin Kogyo Co Ltd阪本薬品工業株式会社
    • HAMADA MASAFUMIMIYAMOTO YOSHIRO
    • C11B5/00A23D9/00A23D9/007C11C3/00
    • PROBLEM TO BE SOLVED: To provide a crystallization inhibitor for fat and oil, which inhibits the crystallization of fat-and-oil components containing palm olein whose iodine value becomes 56 to 70 when being preserved at 5 to 20°C; and to provide an fat and oil containing the crystallization inhibitor for fat and oil.SOLUTION: The crystallization inhibitor for fat and oil includes polyglycerol fatty acid esters, wherein in all the fatty acids constituting the esters, the molar ratio of 8-14C saturated fatty acids is 0.1 to 0.3; the molar ratio of 16-18C saturated fatty acids is 0.5 to 0.9; and the molar ratio of 18C unsaturated fatty acids is 0 to 0.3; the average degree of polymerization of the inhibitor is 2 to 20; and the esterification rate of the polyglycerol fatty acid esters is ≥80%. An fat and oil is used which contains the crystallization inhibitor for fat and oil.
    • 要解决的问题:提供一种脂肪和油的结晶抑制剂,其抑制在5至20℃下保存时碘值变为56至70的含有棕榈油精的油脂成分的结晶; 并提供含脂肪和油的结晶抑制剂的油脂。 解决方案:脂肪和油的结晶抑制剂包括聚甘油脂肪酸酯,其中在构成酯的所有脂肪酸中,8-14℃饱和脂肪酸的摩尔比为0.1至0.3; 16-18℃饱和脂肪酸的摩尔比为0.5〜0.9; 18 C不饱和脂肪酸的摩尔比为0〜0.3; 抑制剂的平均聚合度为2〜20; 聚甘油脂肪酸酯的酯化率≥80%。 使用脂肪和油,其含有用于脂肪和油的结晶抑制剂。 版权所有(C)2012,JPO&INPIT
    • 35. 发明专利
    • Improving agent for frozen bread dough
    • 改良冷冻粗品的代理
    • JP2010178723A
    • 2010-08-19
    • JP2009027682
    • 2009-02-09
    • Sakamoto Yakuhin Kogyo Co Ltd阪本薬品工業株式会社
    • FUKUNAGA KOICHIMIYAMOTO YOSHIRO
    • A21D2/16A21D13/00
    • PROBLEM TO BE SOLVED: To provide a frozen bread dough improving agent to be added to bread to improve appearance and palatability of bread prepared by a frozen dough bread-making process, and to provide frozen bread dough imparted with freeze resistance, and bread having good appearance and inner phase even after baking, especially bread having soft and moist texture.
      SOLUTION: The frozen bread dough improving agent includes a polyglycerol fatty acid ester having an HLB of ≥9 as an essential component, wherein the polyglycerol constituting the polyglycerol fatty acid ester has an average polymerization degree of ≥3 and the constituent fatty acid includes behenic acid.
      COPYRIGHT: (C)2010,JPO&INPIT
    • 要解决的问题:提供一种加入到面包中的冷冻面包生面团改良剂,以改善通过冷冻面包制作方法制备的面包的外观和适口性,并提供赋予抗冻性的冷冻面包面团,以及 面包即使在烘烤后也具有良好的外观和内相,特别是具有柔软和潮湿质地的面包。 解决方案:冷冻的面包生面团改进剂包括HLB≥9的聚甘油脂肪酸酯作为必需组分,其中构成聚甘油脂肪酸酯的聚甘油的平均聚合度≥3,构成脂肪酸 包括山萮酸。 版权所有(C)2010,JPO&INPIT
    • 39. 发明专利
    • Improving agent for low temperature fixability and blocking resistance for toner
    • 改善低温可固化性和阻燃性能的改进剂
    • JP2009151250A
    • 2009-07-09
    • JP2007331251
    • 2007-12-24
    • Sakamoto Yakuhin Kogyo Co Ltd阪本薬品工業株式会社
    • HAMADA MASAFUMIMIYAMOTO YOSHIROKURIYAMA SHIGEHIRA
    • G03G9/08
    • PROBLEM TO BE SOLVED: To provide an improving agent for low temperature fixability and blocking resistance, the agent having an excellent effect in decreasing a fixing temperature of toner and preventing the toner from blocking, and to provide a binder resin containing an improving agent for low temperature fixability and blocking resistance, and a toner containing the binder resin and having excellent low temperature fixability and blocking resistance.
      SOLUTION: The improving agent for low temperature fixability and blocking resistance for toner comprises a polyglycerin fatty acid ester, in which constituent fatty acids are saturated fatty acids having 16 to 22 carbon atoms, wherein the polyglycerin fatty acid ester has a melting point of 50 to 80°C and a melt viscosity of 5 to 50 mPa s at 100°C.
      COPYRIGHT: (C)2009,JPO&INPIT
    • 要解决的问题:为了提供低温定影性和抗粘连性的改进剂,该试剂在降低调色剂的定影温度并防止调色剂阻塞方面具有优异的效果,并提供含有改进的调色剂的粘合剂树脂 具有低温定影性和抗粘连性的试剂,以及含有粘合剂树脂的调色剂,具有优异的低温定影性和抗粘连性。 解决方案:用于调色剂的低温定影性和抗粘连性的改进剂包括聚甘油脂肪酸酯,其中构成脂肪酸是具有16至22个碳原子的饱和脂肪酸,其中聚甘油脂肪酸酯具有熔点 为50〜80℃,在100℃下的熔融粘度为5〜50mPa·s。 版权所有(C)2009,JPO&INPIT