BR112021024414A2 - Composição para manter ou melhorar a qualidade da carne processada, método para a preparação de uma composição para manter ou melhorar a qualidade da carne processada e processo para preparar carne processada - Google Patents

Composição para manter ou melhorar a qualidade da carne processada, método para a preparação de uma composição para manter ou melhorar a qualidade da carne processada e processo para preparar carne processada

Info

Publication number
BR112021024414A2
BR112021024414A2 BR112021024414A BR112021024414A BR112021024414A2 BR 112021024414 A2 BR112021024414 A2 BR 112021024414A2 BR 112021024414 A BR112021024414 A BR 112021024414A BR 112021024414 A BR112021024414 A BR 112021024414A BR 112021024414 A2 BR112021024414 A2 BR 112021024414A2
Authority
BR
Brazil
Prior art keywords
composition
processed meat
quality
maintaining
improving
Prior art date
Application number
BR112021024414A
Other languages
English (en)
Inventor
Anthon Rene Hilhorst Gerrit
Liya Yi
Van Dijk Lonneke
Saffiera Karleen
Hubertus Johannes Mathias Dobbelstein Stephan
Original Assignee
Purac Biochem Bv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Purac Biochem Bv filed Critical Purac Biochem Bv
Publication of BR112021024414A2 publication Critical patent/BR112021024414A2/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/82—Acid flavourants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/12—Animal proteins from blood
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

composição para manter ou melhorar a qualidade da carne processada, método para a preparação de uma composição para manter ou melhorar a qualidade da carne processada e processo para preparar carne processada. a invenção refere-se a uma composição para manter ou melhorar a qualidade da carne processada, sendo que a dita composição compreende, com base na matéria seca: entre 20 e 75% p/p de equivalente ácido de um sal de um componente de ácido orgânico selecionado a partir do grupo dentre acetato, lactato e combinações dos mesmos; entre 10 e 75% p/p de proteína do plasma; e entre 0,5 e 5% p/p de equivalente ácido de ascorbato; em que a composição quando diluída em água destilada a 20 ºc até um teor de matéria seca de 10% p/p tem um ph na faixa de 5,0 a 9,0. esta composição pode substituir os estabilizantes, reguladores ácidos e antioxidantes convencionais sem deteriorar a qualidade da carne processada. além disso, esta composição pode ser composta por ingredientes de rótulo amigável com uma percepção mais atraente ao consumidor. a invenção também se refere a um método para a preparação da composição de tratamento da carne anteriormente mencionada
BR112021024414A 2019-06-05 2020-06-05 Composição para manter ou melhorar a qualidade da carne processada, método para a preparação de uma composição para manter ou melhorar a qualidade da carne processada e processo para preparar carne processada BR112021024414A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP19178471 2019-06-05
PCT/EP2020/065701 WO2020245407A1 (en) 2019-06-05 2020-06-05 Composition for maintaining or improving the quality of processed meat

Publications (1)

Publication Number Publication Date
BR112021024414A2 true BR112021024414A2 (pt) 2022-01-18

Family

ID=66810673

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112021024414A BR112021024414A2 (pt) 2019-06-05 2020-06-05 Composição para manter ou melhorar a qualidade da carne processada, método para a preparação de uma composição para manter ou melhorar a qualidade da carne processada e processo para preparar carne processada

Country Status (11)

Country Link
US (1) US20220095660A1 (pt)
EP (2) EP4183263A1 (pt)
KR (1) KR20220017421A (pt)
AU (1) AU2020288847A1 (pt)
BR (1) BR112021024414A2 (pt)
CA (1) CA3141126A1 (pt)
CO (1) CO2021015897A2 (pt)
DK (1) DK3979823T3 (pt)
ES (1) ES2948339T3 (pt)
MX (1) MX2021014600A (pt)
WO (1) WO2020245407A1 (pt)

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BRPI0801793A2 (pt) 2008-04-17 2009-12-29 Frigoestrela S A cortes cárneos adicionados de ácido graxo do tipo Èmega-3 e processo de obtenção dos cortes cárneos com Èmega-3
US20100040746A1 (en) 2008-08-15 2010-02-18 James Daniel Shull Method for preparing a fully cooked, oven roasted shelf stable meat product
US20110028550A1 (en) * 2009-07-29 2011-02-03 Campano Stephen G Compositions and methods for control of listeria monocytogenes
CN104661539B (zh) 2012-08-01 2016-10-12 普拉克生物化学有限公司 乳酸粉末及其制备方法
HUE029766T2 (en) 2012-08-01 2017-04-28 Purac Biochem Bv Preparation of powdered vinegar
NL2014641B1 (en) 2015-04-14 2016-12-20 Darling Ingredients Int Holding B V Protein fibres.
EP3106041A1 (en) 2015-06-17 2016-12-21 Purac Biochem B.V. Meat treatment composition and use thereof
EP3170403A1 (en) 2015-11-18 2017-05-24 Purac Biochem B.V. Preservative system and use thereof in edible products
WO2018106109A1 (en) 2016-12-06 2018-06-14 Purac Biochem B.V. Meat treatment composition and use thereof
CN108651878A (zh) * 2018-04-22 2018-10-16 西南民族大学 低温腌卤制牦牛肉和羊肉组合物及其腌卤方法

Also Published As

Publication number Publication date
WO2020245407A1 (en) 2020-12-10
ES2948339T3 (es) 2023-09-08
EP4183263A1 (en) 2023-05-24
DK3979823T3 (da) 2023-06-06
MX2021014600A (es) 2022-02-11
AU2020288847A1 (en) 2021-12-16
KR20220017421A (ko) 2022-02-11
CA3141126A1 (en) 2020-12-10
US20220095660A1 (en) 2022-03-31
EP3979823B1 (en) 2023-04-12
EP3979823A1 (en) 2022-04-13
CO2021015897A2 (es) 2022-04-08

Similar Documents

Publication Publication Date Title
BR112015006159A2 (pt) composição de revestimento de nanocelulose, seus usos e método para sua fabricação
BR112019000547A2 (pt) método para aumentar a eficiência do processo de extração de óleo
BR112015019997A2 (pt) Métodos de sacarificar e fermentar um material celulósico
BR112015007448A2 (pt) processo para preparar um amido inibido
BR112013033565A2 (pt) composições
MX2011012660A (es) Composicion nutricional entérica liquida con un bajo contenido de ion de metal monovalente.
BRPI0608006A2 (pt) método de preparação de um material de polpa alvejada que tem um brilho intensificado e uma maior resistência ao amarelecimento térmico, método para impedir a perda do brilho e o amarelecimento de um material de polpa alvejada durante a armazenagem, material de polpa alvejada que tem brilho intensificado e uma maior resistência ao amarelecimento térmico, método de obtenção de um produto de papel que tem brilho intensificado e uma maior resistência ao amarelecimento térmico, produto de papel, material de polpa alvejada e formulação
BR112012007611A2 (pt) composição estimuladora da produção de laminina-232
BR112012028711A2 (pt) métodos para a fabricação de uma emulsão de óleo em água, para a preparação de um kit de vacina e para redestilação de uma composição compreendendo 99% de esqualeno ou mais, assim como emulsão de óleo em água e kit
BR112017027048A2 (pt) processo para extração de pectina e uso da pectina
BR112012029009A2 (pt) formulações líquidas de fumarato de rupatadina
ES2549151T1 (es) Carragenano modificado mediante un procedimiento de intercambio iónico
BRPI0519406A2 (pt) manoproteÍna com solubilidade integral em vinho e sua aplicaÇço na estabilizaÇço de vinho
BR112017014433A2 (pt) proteína dnase i modificada, processo para preparar proteína dnase i modificada e composição farmacêutica
EA201690079A1 (ru) Композиция, содержащая глутаминовую-n,n-диуксусную кислоту (glda), воду и фермент
BR112017008029A2 (pt) sistema para controle de microrganismo, método para controlar microrganismo, e, uso de um reagente de ácido aminossulfônico e de um bactericida contendo halogênio.
BR112015023475A2 (pt) método para recuperar uma composição enriquecida em ácido 3-hidroxipropiônico
BR112016006512A2 (pt) kits de conservação de órgãos, órgão, solução e métodos para preparar solução para conservação de órgãos ou tecidos e tecidos vivos
BR112014001017A2 (pt) uso de um ou mais nucleotídeos para aperfeiçoar a estabilidade de calor de uma composição aquosa de caseína micelar; composição nutricional líquida; processo para o tratamento com calor de uma composição aquosa de caseína micelar; e método para prover nutrição a uma pessoa com necessidade desta
BR112015002121A2 (pt) material de substituição óssea parcialmente purificado desidratado contendo grupo fosfato hidrofílico
BR112018074946A2 (pt) produto lácteo fermentado com um teor reduzido de lactose
BR112021024405A2 (pt) Composição para manter ou melhorar a qualidade da carne processada, método para a preparação de uma composição para manter ou melhorar a qualidade da carne processada e processo para preparar carne processada
BR112021024414A2 (pt) Composição para manter ou melhorar a qualidade da carne processada, método para a preparação de uma composição para manter ou melhorar a qualidade da carne processada e processo para preparar carne processada
BR112014026483A2 (pt) composição antimicrobiana, composição antimicrobiana bicomponente, pano de limpeza, método para desinfetar uma superfície e método para controlar esporos sobre uma superfície
BR112014032812A2 (pt) processo para obter óleo de farelo de arroz e farelo de arroz desengordurado a partir de farelo de arroz fresco