JP2014003974A5 - - Google Patents

Download PDF

Info

Publication number
JP2014003974A5
JP2014003974A5 JP2013110794A JP2013110794A JP2014003974A5 JP 2014003974 A5 JP2014003974 A5 JP 2014003974A5 JP 2013110794 A JP2013110794 A JP 2013110794A JP 2013110794 A JP2013110794 A JP 2013110794A JP 2014003974 A5 JP2014003974 A5 JP 2014003974A5
Authority
JP
Japan
Prior art keywords
emulsions
prepared
comparative example
added
aqueous
Prior art date
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.)
Granted
Application number
JP2013110794A
Other languages
English (en)
Japanese (ja)
Other versions
JP6337364B2 (ja
JP2014003974A (ja
Filing date
Publication date
Application filed filed Critical
Priority to JP2013110794A priority Critical patent/JP6337364B2/ja
Priority claimed from JP2013110794A external-priority patent/JP6337364B2/ja
Publication of JP2014003974A publication Critical patent/JP2014003974A/ja
Publication of JP2014003974A5 publication Critical patent/JP2014003974A5/ja
Application granted granted Critical
Publication of JP6337364B2 publication Critical patent/JP6337364B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

JP2013110794A 2012-05-29 2013-05-27 ドレッシング及びその製造方法 Active JP6337364B2 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2013110794A JP6337364B2 (ja) 2012-05-29 2013-05-27 ドレッシング及びその製造方法

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2012122391 2012-05-29
JP2012122391 2012-05-29
JP2013110794A JP6337364B2 (ja) 2012-05-29 2013-05-27 ドレッシング及びその製造方法

Publications (3)

Publication Number Publication Date
JP2014003974A JP2014003974A (ja) 2014-01-16
JP2014003974A5 true JP2014003974A5 (enExample) 2016-01-28
JP6337364B2 JP6337364B2 (ja) 2018-06-06

Family

ID=50102346

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2013110794A Active JP6337364B2 (ja) 2012-05-29 2013-05-27 ドレッシング及びその製造方法

Country Status (1)

Country Link
JP (1) JP6337364B2 (enExample)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PH12019501284B1 (en) 2016-12-08 2024-02-21 Mitsubishi Chem Corp Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition
JP2020048488A (ja) * 2018-09-27 2020-04-02 日清オイリオグループ株式会社 調味料の製造方法
JP7754470B2 (ja) * 2019-10-09 2025-10-15 学校法人神奈川大学 調味料、食品、刺激成分による刺激の増加方法及び刺激成分による刺激の増加剤
CN115175657B (zh) * 2020-02-27 2024-07-12 株式会社爱茉莉太平洋 改善使用感的组合物
WO2025057708A1 (ja) * 2023-09-13 2025-03-20 不二製油グループ本社株式会社 ナノエマルション含有組成物の製造法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04200631A (ja) * 1990-11-30 1992-07-21 Lion Corp Ｏ／ｗ型エマルジョンの製造方法
JPH04278059A (ja) * 1991-03-01 1992-10-02 Shin Etsu Chem Co Ltd サラダドレッシングオイルの乳化安定方法
JP4181296B2 (ja) * 2000-12-18 2008-11-12 松谷化学工業株式会社 つゆ、たれ類
JP2002335906A (ja) * 2001-05-16 2002-11-26 Takahisa Shioda 鶏卵、その他の卵類を使用せずに、キクラゲ・コンニャク・寒天・ゼラチン・葛・等で乳化効果を代替した、マヨネーズ風味食品の製造方法。
JP3855203B2 (ja) * 2004-04-05 2006-12-06 学校法人神奈川大学 乳化分散剤及びこれを用いた乳化分散方法並びに乳化物
JP4552198B2 (ja) * 2005-09-09 2010-09-29 学校法人神奈川大学 可食性エマルション及びその製造方法
JP5927453B2 (ja) * 2010-12-13 2016-06-01 太陽化学株式会社 食用油脂乳化物の製造方法、食用油脂乳化物、及びこれを用いた飲食品

Similar Documents

Publication Publication Date Title
RU2016133031A (ru) Твёрдое косметическое средство в форме эмульсии типа "вода в масле"
WO2015030879A3 (en) Additive manufacturing of ceramic turbine components by partial transient liquid phase bonding using metal binders
EA201591941A1 (ru) Способ магнитной/электростатической/электромагнитной обработки текучих сред, включающий три фазы: фазу обработки, фазу смешивания и фазу применения, которые разделены в пространстве и времени, и устройство для его осуществления
RU2014123334A (ru) Стабилизация эмульсий
MX2020013110A (es) Emulsion que comprende particulas antioxidantes.
MX2015014645A (es) Formulacion agroquimica del tipo de dispersion en aceite, uso de las formulaciones agroquimicas del tipo de dispersion en aceite y procedimiento de obtencion de la formulacion agroquimica del tipo de dispersion en aceite.
MX366752B (es) Sistema graso estructurado.
JP2014218437A5 (enExample)
MX393889B (es) Proceso de obtención de nanopartículas biopoliméricas conteniendo aceite y extractos de azadirachta indica a. juss (neem), nanopartículas biopoliméricas y micropartículas en polvo.
PH12018500739A1 (en) Composition comprising an oil phase
JP2014101294A5 (enExample)
GB2514741A (en) Composition for use as a paint binder
BR112016023942A2 (pt) métodos de uso de concentrados aditivos para mistura em tanque que contêm óleos parafínicos
JP2015030778A5 (enExample)
WO2015103249A3 (en) Associating network-hosted files with network-hosted applications
EP2843545C0 (en) Representation of multiple markup language files that differ in structure and content in one file for producing new markup language files
WO2014158105A8 (fr) Produit tartinable comprenant une phase grasse comprenant une huile non hydrogénée et non inter-estérifiée et procédé de préparation
JP2019507200A5 (enExample)
MX393918B (es) Dispersión híbrida y su uso.
MX2020006630A (es) Composicion de grasa dura.
JP2015229695A5 (enExample)
EA201692330A1 (ru) Способ изготовления съедобной эмульсии вода-в-масле
MX347854B (es) Proceso para fabricacion de emulsiones de agua en aceite con bajo contenido de grasa, comestibles.
Kong et al. Relaxation limit of the one-dimensional bipolar Euler–Poisson system in the bound domain
BR112012032480A2 (pt) preparação contendo ectoparasiticida para a formação da emulsão espontânea.