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Soeren Hay Blichfeldt
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A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
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Food Science & Technology
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Colloid Chemistry
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Abstract
4505. Blichfeldt, S. H. Feb. 22. Rotary stirrers.-Water and fat are fed into a vessel a having agitators c through inlets d, e respectively, and the emulsion is discharged continuously through an outlet f. At the commencement, the vessel is filled with water, and fat only is run in.
GB191204505D1912-02-221912-02-22Improved Process for Emulsifying Fat.
ExpiredGB191204505A
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