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Individual
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Individual
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Priority to ES0268563ApriorityCriticalpatent/ES268563A1/en
Publication of ES268563A1publicationCriticalpatent/ES268563A1/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Preparation Of Fruits And Vegetables
(AREA)
Abstract
Process for manufacturing a food product, characterized in that it starts from the use of sugar, grenetin, citric acid, essential oil and vegetable dye; the proportions, for the manufacture of an approximate quantity to the 47 kg of the product, are the following: 42 kg of sugar; 4,500 kg of grenetin; 0.400 kg of citric acid; 0.060 kg of essential oil and 0.040 kg of vegetable color. (Machine-translation by Google Translate, not legally binding)
ES0268563A1961-06-231961-06-23Procedure for manufacturing a food product (Machine-translation by Google Translate, not legally binding)
ExpiredES268563A1
(en)
Improvements in the procedures for the obtaining of fat compositions intended for the manufacture of chocolate products. (Machine-translation by Google Translate, not legally binding)
Procedure to improve the food value of certain fruits in its use as a feed for livestock (Machine-translation by Google Translate, not legally binding)
Injection ampule containing various separate products and that is used once after being mixed therein the substances it contains (Machine-translation by Google Translate, not legally binding)