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Priority to ECSP951539priorityCriticalpatent/ECSP951539A/en
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102000004169proteins and genesHuman genes0.000abstract1
108090000623proteins and genesProteins0.000abstract1
150000003839saltsChemical class0.000abstract1
235000021419vinegarNutrition0.000abstract1
239000000052vinegarSubstances0.000abstract1
Landscapes
Edible Oils And Fats
(AREA)
Colloid Chemistry
(AREA)
Abstract
Una emulsión aceite en agua, estable al calor que contiene de 5 a 75% de grasa, de 0.1 a 10% de vinagre, sal y/o azúcar, aroma y agua, caracterizada porque contiene además de 0.1 a 5% de DATEM y de 0.1 a 10% de proteína y tiene un pH de 3 a 8.A heat stable oil in water emulsion containing from 5 to 75% fat, 0.1 to 10% vinegar, salt and / or sugar, aroma and water, characterized in that it also contains 0.1 to 5% DATEM and 0.1 to 10% protein and has a pH of 3 to 8.
ECSP9515391995-09-221995-09-22
EMULSION OIL IN WATER STABLE TO THE HEAT AND A PROCEDURE FOR ITS MANUFACTURE
ECSP951539A
(en)
Methods to inhibit bacteria from adhering to a submersible surface and to control the biocontamination of an aqueous system and composition to control biocontamination in an aqueous system