| 摘要 |
1,134,796. Stabilizing food emulsions. DEUTSCHEGOLD UND SILBERSCHEIDEANSTALT. 19 July, 1967 [19 July, 1966], No. 33206/67. Heading A2B. Oil or fat containing food emulsions, such as mayonnaises, salad dressings, creams, sauces, mustard, gravies, and whipped cream, are stabilized by the addition thereto of high purity silicon dioxide with a specific surface according to BET of 200-700 m<SP>2</SP>/g, and an average particle diameter up to 10mÁ, which has been prepared either by precipitation or pyrogenically, in an amount of 0.1-1% by weight. Examples refer to the production of mayonnaise and mustard. |
