CLEMENTE JANEIRO ASSUNCAO Patricia Alexan;SUAREZ VEGA Antonio;MENDOZA GUZMAN Hector;DE LA JARA VALIDO Adelina;INSTITUTO TECNOLOGICO DE CANARIAS S.A;PORTILLO HAHNAFELD Eduardo;FREIJANES PRESMANES Karen
发明人:
PORTILLO HAHNAFELD Eduardo,SUAREZ VEGA Antonio,MENDOZA GUZMAN Hector,DE LA JARA VALIDO Adelina,FREIJANES PRESMANES Karen,CLEMENTE JANEIRO ASSUNCAO Patricia Alexandra,RODRIGUEZ ESTUPINAN David
申请号：
IL26663419
公开号：
IL266634D0
申请日:
2019.05.15
申请国别(地区):
IL
年份:
2019
代理人:
摘要：
Method for producing a culinary condiment with Dunaliella salina and sea salt is provided by: incorporating Dunaliella salina in live state in the evaporation of sea salt, and carrying out joint crystallization of both components by a continuous dripping system which allows this microalgae to be encapsulated in the salt, a condiment being obtained with a high content of β-carotene, a culinary condiment based on Dunaliella salina and sea salt, and use of the present condiment in the food and restaurant industry.
