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مستحلبات غذائية مستحثة اللزوجة تشتمل على متراكب من كربوهيدرات ومادة خافضة للتوتر السطحي
- 专利权人:
- Abbott Laboratories
- 发明人:
- Walton, Joseph E.,والتون, جوزيف إي.,Lai, Chron -Si,لاي, شرون ـ سي,Liu, Jim -Wen R.,ليو, جيم - وين آر .,Shearer, Kati E.,شيارر, كاتي إي.
- 申请号：
- SA108290804
- 公开号：
- SA3029B1
- 申请日:
- 2008.12.17
- 申请国别(地区):
- SA
- 年份:
- 2013
- 代理人:
- 摘要：
- INDUCED VISCOSITY NUTRITIONAL EMULSIONS COMPRISING A CARBOHYDRATE-SURFACTANT COMPLEX nutritional emulsions fat, protein, carbohydrate, : () induced viscosity fiber system, () V V-complex aqueous phase emulsion food grade surfactant polydextrose average degree of polymerization 10, nutritional emulsions viscosity 20 100 centipoise (cps), 8 50 , induced viscosity 300 . , low calorie emulsions. .INDUCED VISCOSITY NUTRITIONAL EMULSIONS COMPRISING A CARBOHYDRATE-SURFACTANT COMPLEX nutritional emulsions fat, protein, carbohydrate, () () induced viscosity fiber system V V-complex aqueous phase emulsion food grade surfactant polydextrose average degree of polymerization 10, nutritional emuls Ions viscosity centipoise CPS) (100, 20, 8, 50, 300 induced viscosity. Low calorie emulsions. .
- 来源网站：
- 中国工程科技知识中心
- 来源网址：
- http://www.ckcest.cn/home/
