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.)
Unilever Bestfoods North America
Original Assignee
Unilever Bestfoods North America
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Filing date
Publication date
Application filed by Unilever Bestfoods North AmericafiledCriticalUnilever Bestfoods North America
Priority to ES396827ApriorityCriticalpatent/ES396827A1/en
Publication of ES396827A1publicationCriticalpatent/ES396827A1/en
Process for completely liquefying vegetables and fruits by use of enzymes, characterized in that the finely ground fruit or vegetable material is treated with celluloses that do not have pectolytic activity or only have low pectolytic activity at temperatures in the range of 50 to 60ºC approximately and a ph from about 3.5 to about 4.5, and because the incubation period is between about 1 hour and 3 hours. (Machine-translation by Google Translate, not legally binding)
ES396827A1971-11-091971-11-09Procedure for completely liquiding vegetables and fruits. (Machine-translation by Google Translate, not legally binding)
ExpiredES396827A1
(en)
Procedure and device for treating vegetable tissues, with the object of removing from them the nutritive and active components that needed to be used, in particular, to improve foods intended for the nutrition of men, animals and (Machine-translation by Google Translate, not legally binding)
A washing and disposal procedure for horticultural products in general, cereals and especially for olives. (Machine-translation by Google Translate, not legally binding)
Procedure for preparation of cooked and dehydrated potatoes for the preparation of pure. (Machine-translation by Google Translate, not legally binding)