Robert BELTMAN,Suresh Kumar NEDIYEDATH,AIeksander Arie RESZKA,Pieter ZWART
申请号：
US15533700
公开号：
US20170361983A1
申请日:
2015.12.01
申请国别(地区):
US
年份:
2017
代理人:
摘要：
The present invention has as an objective to improve the evacuation of a viscous liquid from a container, in particular when the viscous liquid is a condiment containing enzyme modified egg yolk. This objective has been achieved by internally coating a container with a vegetable oil containing an emulsifier having a HLB-value ranging from 1 to 12, prior to filling the coated container with the viscous liquid.
