VERFAHREN ZUR VERBESSERUNG DES FLIESSVERHALTENS VON ZUM VERKLUMPEN NEIGENDEN PULVERMISCHUNGEN

摘要

The flow properties of powder mixtures which tend to form lumps and contain foodstuff emulsifiers based on fat derivatives, or fats or fat-containing foodstuffs is improved by mixing and/or milling with magnesium hydroxide carbonate.