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ドレッシング及びその製造方法
专利权人:
学校法人神奈川大学
发明人:
田嶋 和夫,今井 洋子,石黒 隆,登坂 友美,齋藤 貴美子
申请号:
JP2013110794
公开号:
JP6337364B2
申请日:
2013.05.27
申请国别(地区):
JP
年份:
2018
代理人:
摘要:
PROBLEM TO BE SOLVED: To provide a dressing having excellent acid tolerance and salt tolerance in an emulsion state and excellent temporal stability in an emulsion state, and a manufacturing method thereof.SOLUTION: The dressing includes a water phase, an oil phase, and closed endoplasmic reticula formed of amphipathic substance for spontaneously forming the closed endoplasmic reticula having an average particle diameter of 8 nm to 500 nm or sugar polymer fine particles. The manufacturing method of the dressing includes the step of blending water, an aqueous solution of closed endoplasmic reticula formed of amphipathic substance for spontaneously forming the closed endoplasmic reticula having an average particle diameter of 50 nm to 800 nm or sugar polymer fine particles, and oil components.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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