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Food Preservation Except Freezing, Refrigeration, And Drying
(AREA)
Fats And Perfumes
(AREA)
Abstract
El aceite marino se estabiliza mediante el tratamiento con sílice en presencia o ausencia de carbon, desodorizacion con vapor al vacío a una temperaturaentre aproximadamente 140*C y aproximadamente 210*C en presencia de 0,1-0,4% de extracto deromero o de salvia desodorizados. Si se desea, puede anadirse0,01-0,03% de palmitato de ascorbilo y 0,05-0,2% de tocoferol mezclado.Marine oil is stabilized by treatment with silica in the presence or absence of carbon, vacuum steam deodorization at a temperature between approximately 140 * C and approximately 210 * C in the presence of 0.1-0.4% deromero extract or deodorized sage. If desired, 0.01-0.03% ascorbyl palmitate and 0.05-0.2% mixed tocopherol may be added.
ARP990105534A1998-11-041999-11-02
PROCEDURE FOR THE PREPARATION AND STABILIZATION OF A MARINE OIL OF FOOD GRADE AND USE OF MARINE OIL AS OBTAINED
AR018968A1
(en)
USE OF A ANDROGEN COMBINATION OF BIOGENIC OR SYNTHETIC ORIGIN AND A BIOGENIC OR SYNTHETIC ORIGIN STROGEN TO PREPARE A USEFUL MEDICINAL PRODUCT IN THE TREATMENT OF HYPOGONADISM AND PITUITARIAN HYPOPHISIS OR GLAND DISEASES FOR MEN
Method of increasing the content of flavonoid constituents and phenolic substances in plants, use of plants and, composition prepared through this method
RUBBER MIXTURE FOR THE MANUFACTURE OF RUBBER PRODUCTS FOR USE AT LOW TEMPERATURES, WITH OIL RESISTANCE, WITH A REDUCED TENDENCY TO CRYSTALLIZATION AS WELL AS A HIGH THERMAL STABILITY.