Legal status (The legal status 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 status listed.)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Handelsvereeniging Voorheen W Van Drielsf N V
Original Assignee
Handelsvereeniging Voorheen W Van Drielsf N V
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 Handelsvereeniging Voorheen W Van Drielsf N VfiledCriticalHandelsvereeniging Voorheen W Van Drielsf N V
Priority to ES210807ApriorityCriticalpatent/ES210807A1/en
Publication of ES210807A1publicationCriticalpatent/ES210807A1/en
Process for preparing foods containing fat characterized in that small amounts of aliphatic gamma-hydroxy carboxylic acid lactones are added to the food, preferably to the fat phase thereof. (Machine-translation by Google Translate, not legally binding)
ES210807A1953-08-081953-08-08A procedure for preparing food containing grease (Machine-translation by Google Translate, not legally binding)
ExpiredES210807A1
(en)
A procedure for obtaining a product particularly suitable for employment as a food ingredient (Machine-translation by Google Translate, not legally binding)
Procedure for the obtaining of salts of aromatic dicarboxiflic acids, especially of tereftal acid (Machine-translation by Google Translate, not legally binding)
Procedure for the preparation of citrate decided of acetyle-2-dimethylamine etoxy-5-carvacrol. (Machine-translation by Google Translate, not legally binding)
A procedure for preparing concentrated milk of composition and determined and constant characteristics starting from fresh milk (Machine-translation by Google Translate, not legally binding)
Procedure for the preparation of an agent to communicate taste to oleaginous food substances (Machine-translation by Google Translate, not legally binding)