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Unilever NV
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Unilever NV
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Publication date
Application filed by Unilever NVfiledCriticalUnilever NV
Priority to ES0295335ApriorityCriticalpatent/ES295335A1/en
Publication of ES295335A1publicationCriticalpatent/ES295335A1/en
Process for preparing a liquid pastry shortening, by which a fat mixture having a solids content at 20º C of 5 to 35%, is passed from the molten state to the pasty state, this paste having a temperature of 10 to 30º C, characterized by the operation of subjecting the mixture to a gradual cooling and then passing through the paste by a shredding device, which acts so that none, practically, of the solid particles of the effluent thereof have a dimension greater than 15 microns. (Machine-translation by Google Translate, not legally binding)
ES0295335A1964-01-151964-01-15Procedure for preparing a liquid bake-up minimum (Machine-translation by Google Translate, not legally binding)
ExpiredES295335A1
(en)
Procedure to dry crystals of fatty matter of a liquid fatty material in immediate mixture with such crystals. (Machine-translation by Google Translate, not legally binding)
Procedure for the preparation of granulates especially from destinations to gallery ovens (Machine-translation by Google Translate, not legally binding)
Procedure with its corresponding apparatus for the manufacture of acetylene via humid using carbide powder. (Machine-translation by Google Translate, not legally binding)
Process for the preparation of 6B-amino-17B-carboxy- or carbalkoxy-3a, 5a-cycloandrostanes and 3a- or 3B-amino-17B-carboxy- or carbalkoxy-5a (or 5B) -androstanes