ES226616A1 - Procedure for the preparation of an agent to communicate taste to oleaginous food substances (Machine-translation by Google Translate, not legally binding)
- Google Patents
Procedure for the preparation of an agent to communicate taste to oleaginous food substances (Machine-translation by Google Translate, not legally binding)
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HANDELSVEREEINGING VOORHEEN W
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HANDELSVEREEINGING VOORHEEN W
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Process for the preparation of an agent for imparting flavor to oleaginous food substances, whose agent contains a flavor communicating compound capable of imparting a flavor similar to that of butter to foods, whose compound is mixed with, or incorporated in, a fluid vehicle, semifluid or solid, characterized in that an ester of a gamma-, delta- or epsilon-hydro-carboxylic aliphatic acid containing 8 to 14 carbon atoms is incorporated as the flavor-communicating compound. (Machine-translation by Google Translate, not legally binding)
ES0226616A1956-02-061956-02-06Procedure for the preparation of an agent to communicate taste to oleaginous food substances (Machine-translation by Google Translate, not legally binding)
ExpiredES226616A1
(en)
Procedure for the preparation of an agent to communicate taste to oleaginous food substances (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)
Procedure for the preparation of an agent to communicate taste to oleaginous food substances (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)
Procedure for the preparation of auxiliary agents of breading and agents for the treatment and conservation of food. (Machine-translation by Google Translate, not legally binding)
Procedure for the preparation of powder of fish meat retaining the properties of fresh meat. (Machine-translation by Google Translate, not legally binding)
A procedure for obtaining a product particularly suitable for employment as a food ingredient (Machine-translation by Google Translate, not legally binding)