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Priority to GE2349UpriorityCriticalpatent/GEU2000706Y/en
Publication of GEU2000706YpublicationCriticalpatent/GEU2000706Y/en
1. Technical Result Improvement of technological process, reduce of net cost of the final product and widening of assortment. 2. Essence A method comprises introducing a thickener into the soya milk, emulsifying the obtained mass, adding the recipe components and homogenization. The lower pressure limit at homogenization makes 2,04 mpa. 3. Field of Application Food industry.
GE2349U1996-05-021996-05-02Method for Production of Fat Emulsion From Soya Milk
GEU2000706Y
(en)