FOOD EMULSIONS
- 专利权人:
- Emilien Louis Joseph Esteve;Clive Richard Thomas Norton
- 发明人:
- Emilien Louis Joseph Esteve,Clive Richard Thomas Norton
- 申请号：
- US13377337
- 公开号：
- US20120100276A1
- 申请日:
- 2010.07.05
- 申请国别(地区):
- US
- 年份:
- 2012
- 代理人:
- 摘要：
- A savoury water-in-oil food emulsion comprises a fat phase and an aqueous phase. The aqueous phase comprises at least 50% dissolved solids. Also provided are a food composition comprising the emulsion, and a method of preparing the emulsion.
- 来源网站：
- 中国工程科技知识中心
相关发明人
相关专利
- CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY
- CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY
- CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY
- 水中油滴型乳化食品組成物の製造方法及び水中油滴型乳化食品組成物用添加剤
- CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY
