WO2013032318A1 - Émulsion patissière à teneur réduite en matières grasses et utilisation de cette émulsion pour la préparation de pate feuilletée - Google Patents

Émulsion patissière à teneur réduite en matières grasses et utilisation de cette émulsion pour la préparation de pate feuilletée Download PDF

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Publication number
WO2013032318A1
WO2013032318A1 PCT/NL2011/050597 NL2011050597W WO2013032318A1 WO 2013032318 A1 WO2013032318 A1 WO 2013032318A1 NL 2011050597 W NL2011050597 W NL 2011050597W WO 2013032318 A1 WO2013032318 A1 WO 2013032318A1
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WIPO (PCT)
Prior art keywords
fat
emulsion
dough
bakery
aqueous phase
Prior art date
Application number
PCT/NL2011/050597
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English (en)
Inventor
Laurent Marc VESSIÈRE
Marc Marcel Mathilde DE MOL
Original Assignee
Csm Nederland B.V.
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Publication date
Application filed by Csm Nederland B.V. filed Critical Csm Nederland B.V.
Priority to PCT/NL2011/050597 priority Critical patent/WO2013032318A1/fr
Priority to EP11761157.4A priority patent/EP2750512A1/fr
Publication of WO2013032318A1 publication Critical patent/WO2013032318A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A—HUMAN NECESSITIES
    • 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
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value

Definitions

  • the present invention relates to a low fat bakery emulsion. More particularly, the invention provides a low fat bakery margarine that can suitably be used in the preparation of, for instance, puff pastry. The invention further relates to a process of preparing a puff pastry dough using the aforementioned bakery emulsion.
  • Puff pastry is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20°C.
  • Puff pastry is typically prepared from a dough, which is layered with fat and repeatedly folded and rolled to form a laminated dough comprising alternating layers of dough (French method). In a traditional preparation of puff pastry, the dough with fat is turned six times to yield 729 theoretical layers.
  • the layers of fat and dough within the sheet can extend over the entire or only a portion of the total, surface area of the dough sheets used in the preparation. Variations on the traditional procedure have been made and can also produce successful puff pastry doughs.
  • One such alternative method for preparing puff pastry which is called the Dutch or Scottish method, comprises addition of small cubes of fat to the dough, followed by kneading the dough. Next, the dough so obtained is repeatedly folded and rolled to produce the puff pastry dough.
  • Puff pastry can also be leavened with baker's yeast to create croissants or Danish pastry, though such doughs are not universally known as puff pastries.
  • puff pastries can significantly increase in height, typically up to eightfold. Steam is formed during the baking from the water component in the puff pastry dough. When the water evaporates, the dough layers expand. The dough layers are insulated by the fat layers. Such a layering structure of the puff pastry dough allows each of the dough layers and fat layers to cook individually, thereby puffing the pastry. Furthermore, as the gluten in the flour component coagulates in the preparation process, it permits the baked puff pastries to form into a light open structure with fine layers.
  • the rising and flaking achieved in puff pastry depends on the fat being suitably functional to utilize the vaporization of moisture and the expansion of entrapped air to create the separate layers. The fat must be capable of properly rolling in and maintaining separation of the layers.
  • the fat If the fat is too soft, it will be absorbed into the dough, and the layers will fuse. If the fat is too hard, the dough will tear when it is rolled. In other words, the fat must be highly functional in order to permit formation of the separate layers and maintain them through baking.
  • said non-gelling hydrocolloid is a maltodextrin of DE 6-10 processed from corn starch using hydrochloric acid and enzymes and wherein said maltodextrin is present at levels ranging from about 15 to about 40% and wherein the maltodextrin is partially digestible and wherein the maltodextrin beta 1-2, beta 1-3 and beta 1-6 bonds of the maltodextrin are not digestible.
  • the low water content allows the spreads to be used in baking, without affecting the organoleptic properties when the spreads are used in cold uses, for example spread applications.
  • EP-A 1 611 794 describes a margarine- like composition for laminated doughs comprising 35 to 80 wt.% of a fat phase containing vegetable fats, from 20 to 65 wt.% of an aqueous phase comprising inulin and pectin, and at least one emulsifier. Mono- and diglycerides of fatty acids are the only emulsifiers mentioned in this European patent application.
  • EP-A 2 153 725 describes a composition for laminated dough comprising 45-65 wt.% of fat phase that contains a mixture of fats and at least one emulsifier; and 35-55 wt.% of an aqueous phase that contains water and at least one thickener.
  • Emulsifiers mentioned in EP '794 are monoglycerides and diglycerides of saturated fatty acids, monoglycerides and diglycerides of unsaturated fatty acids, citric acid esters (E472c), lactic acid esters (E472b), lecithin (E322), stearoyl lactate (E481), polyglycerol monostearate (E475) and combinations thereof.
  • the examples of this European patent describe oil-and- water emulsions comprising 55 wt.% of a fat phase and 45 wt.% of an aqueous phase, said aqueous phase containing 6-7% maltodextrin by weight of the emulsion.
  • the present inventors have developed a reduced fat bakery emulsion that enables the preparation of low fat puff pastries that are comparable to high fat pastries made with conventional puff pastry margarine or shortening.
  • the bakery emulsion of the present invention comprises 20-42 wt.% of a continuous fat phase and 58-80 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition:
  • said continuous fat phase having the following composition:
  • the reduced fat bakery emulsion of the present invention can suitably be used to replace these products in the puff pastry recipes on a weight-by-weight basis.
  • a bakery emulsion according to the present invention is used instead of a conventional puff pastry margarine the fat content in the final puff pastry is typically reduced with 50-75%.
  • the bakery emulsion according to the present invention enables the preparation of a puff pastry dough of reduced fat content that has excellent handling properties and that displays excellent volume increase during baking. Furthermore, it was found that the low fat puff pastries produced with the present bakery emulsions have excellent eating quality.
  • the advantageous properties of the bakery emulsion of the present invention are associated with the combined use of (i) a starch component in a concentration of 10-40% by weight of the aqueous phase and (ii) polyglycerol polyricinoleate in a concentration of 0.1-3% by weight of the fat phase. .
  • the present invention also relates to a process of preparing a puff pastry dough, said process comprising employing incorporating into said dough 50-120% by weight of flour of such a bakery emulsion.
  • one aspect of the invention relates to a reduced fat bakery emulsion comprising 20-42 wt.% of a continuous fat phase and 58-80 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition:
  • said continuous fat phase having the following composition:
  • fat and oil are used interchangeably. Both terms refer to fatty acid glycerol esters such as triglycerides, diglycerides, monoglycerides and glycerophospho lipids .
  • the solid fat profile of the fat phase is determined by measuring the N- value at different temperatures.
  • the N value a temperature x °C is referred to in here as N x .
  • These N-values can suitably be measured using the generally accepted analytical method that is based on NMR measurements: Sample pre-treatment involves heating to 80 °C 15 minutes, 15 minutes at 60 °C, 60 minutes at 0 °C and 30 minutes at the measuring temperature.
  • hydrocolloid encompasses thickeners and gelling agents.
  • hydrocolloids that may be employed in the present emulsion include gelatine, carrageenan, pectin, inulin, alginate, agar, locust bean gum, xanthan gum, guar gum and combinations thereof.
  • puff pastry and “pastry” as used herein refers to a light, flaky pastry containing discrete layers of solid fat that is made from leavened (e.g. Danish pastry or croissant) or unleavened dough.
  • wt.% and “% by weight” both refer to the concentration expressed on a weight-by- weight basis (% (w/w)).
  • Polyglycerol polyricinoleate is an emulsifier with a low hydrophilic- lipophilic balance (HLB) value and is in foods, drugs and cosmetics. PGPR is approved in many countries for use as an additive for chocolate. PGPR is manufactured from the
  • PGPR has the EC Nr. E476.
  • the PGPR used in accordance with the present invention preferably is represented by the following formula (I)
  • the polyglycerol component of the PGPR comprises at least 50 w.% of di-, tri- and tetraglycerol and not more than 20 wt.% of polyglycerols equal or higher than heptaglycerol.
  • the triglycerides contained in the fat phase may suitably be provided by vegetable oils, milk fat, animal fats, marine oils and combinations thereof. Also fractions of these oils and fats and hydrogenated versions of these oils and fats may be employed. Triglycerides may further be provided by interesterified oils and fats and/or interesterified blends of oils and/or fats.
  • the aqueous phase and fat phase of the present bakery emulsion together preferably constitute at least 95 wt.%, more preferably at least 99 wt.% of the bakery emulsion. Most preferably, the combination of the aqueous phase and the fat phase makes up the bakery emulsion.
  • the aqueous phase of the bakery emulsion may contain up to 2 wt.% of other edible ingredients besides the starch component, other hydrocolloids, dissolved components and water.
  • edible ingredients that may be included in the dispersed aqueous phase include non-hydrocolloid protein, fat, flavouring and preservatives.
  • An example of a non- hydrocolloid protein is milk protein.
  • the fat phase of the emulsion can contain up to 2 wt.% of other edible ingredients besides triglycerides and emulsifiers.
  • examples of such edible ingredients include colouring, flavouring and anti-oxidants.
  • the bakery emulsion contains at least 15%, more preferably at least 18%, even more preferably at least 20% and most preferably at least 22% of the starch component by weight of the aqueous phase.
  • the starch component concentration does not exceed 36% by weight of the aqueous phase. Even more preferably the latter concentration does not exceed 35% by weight of the aqueous phase.
  • the starch component of the bakery emulsion preferably exceeds 6%, more preferably 8% and most preferably 10% by weight of the total emulsion. Most preferably the the starch component contained in the bakery emulsion in a
  • the starch component contained in the bakery emulsion is preferably selected from maltodextrin; pregelatinized starch and combinations thereof. More preferably, the starch component is a maltodextrin, especially a maltodextrin with a DE in the range of 1-5.
  • Dextrose equivalent is a term of the art that is used to indicate the degree of hydrolysis of starch. It is the percentage of reducing sugars present on the total amount of starch. All glucose polymers, from the native starch to glucose syrup, have in common that the molecule begins with a reducing sugar, containing a free aldehyde. The more the starch is hydrolysed, the more reducing sugars are present. A complete hydrolysis converts all the starch into glucose (DE 100). Glucose syrups have a DE of at least 20, whilst maltodextrins have a DE below 20.
  • the standard methods to measure the amount of reducing sugars and calculating the dextrose equivalent (DE) are Benedict's reagent and Fehling's test.
  • the maltodextrin contained in the bakery emulsion has a DE in the range of 1.5-4, most preferably in the range of 1.8-3. It is noted that maltodextrins having a DE of 1-4 are often referred to as "dextrins".
  • the maltodextrin employed in accordance with the present invention may originate from different starch sources, such as potato, tapioca or corn (e.g. maize or wheat).
  • the maltodextrin used in the bakery emulsion is a hydro lyzed potato starch.
  • the bakery emulsion contains 0.5-6.0% by weight of the fat phase of a glyceride emulsifier selected from monoglycerides, diglycerides, glycerophospholipids and combinations thereof. Even more preferably, the emulsion contains 0.6-5.0% by weight of the fat phase of said glyceride emulsifier.
  • the bakery emulsion contains 0.25-5.0%), more preferably 1.0-4.0%) by weight of the fat phase of glycerides selected from monoglycerides, diglycerides and combinations thereof
  • the emulsion contains 0.2-2.5%, more preferably 0.5-1.5% of glycerol phospholipids by weight of the fat phase.
  • the bakery emulsion contains at least three different emulsifiers including PGPR; a glyceride selected from monoglycerides, diglycerides and combinations thereof; and glycerophospho lipid.
  • the fat phase of the bakery emulsion typically has the following solid fat profile:
  • the solid profile of the fat phase of the bakery emulsion to a large extent determines the handling properties of the dough in which it is used as well as the eating quality of the final puff pastry.
  • the solid fat content at 20 °C (N2 0 ) preferably is at least 30%, more preferably at least 35%. Typically the N 20 does not exceed 48%.
  • the solid fat content at 30 °C (N30) preferably is at least 18%, more preferably at least 20%.
  • the N30 does not exceed 32%.
  • the solid fat content at 35 °C (N35) advantageously is at least 8%, especially at least 10%). Typically, the N35 does not exceed 30%, more preferably it does not exceed 28%.
  • the fat phase of the bakery emulsion typically has an N2 0 : N35 ratio in the range of 1.5: 1 to 3.0:1, more preferably of 1.7: 1 to 2.5:1.
  • the bakery emulsion according to the present invention preferably contains at least 0.5%, more preferably a least 1% salt by weight of the aqueous phase.
  • the salt content of the aqueous phase does not exceed 5 wt.%, most preferably said content does not exceed 3 wt.%.
  • the aqueous phase of the bakery emulsion is preferably acidified.
  • said aqueous phase has a pH in the range of 2.5-5.5. Even more preferably, the pH of the aqueous phase does not exceed 5.0.
  • the fat content of the bakery emulsion of the present invention preferably it substantially lower than the fat content of fat products that are usually employed in the preparation of puff pastry. Accordingly, in accordance with a particularly advantageous embodiment of the invention, the bakery emulsion contains 30-42 wt.% of a continuous fat phase and 58-70 wt.% of a dispersed aqueous phase.
  • the aqueous phase of the present emulsion may contain other hydrocolloids besides the starch component.
  • hydrocolloids include polysaccharide thickeners, polysaccharide gelling agents and proteins (including thickening and gelling proteins, such as gelatin).
  • the amount of other hydrocolloids does not exceed 2.0% by weight of the aqueous phase.
  • the bakery emulsion of the present invention contains not more than a limited amount of polysaccharides other than the starch component. Accordingly, the emulsion preferably contains less than 0.5% by weight of the aqueous phase, more preferably less than 0.1% by weight of the aqueous phase of polysaccharides other than the starch component.
  • the bakery emulsion may suitably contain non-polysaccharide hydrocolloids such as protein hydrocolloids.
  • the amount of protein hydrocolloid contained in the aqueous phase is limited.
  • the aqueous phase contains less than 2.0%, preferably less than 1.0% of protein hydrocolloid by weight of the aqueous phase.
  • the hardness of the bakery emulsion of the present invention is strongly correlated with the handling of puff pastry dough that is prepared with said emulsion.
  • the emulsion has a hardness at 20 °C of 200-900 g, more preferably of 350-700 g, said hardness being determined by measuring the maximum force (in g) that is required to penetrate the bakery emulsion with a probe cylinder having a diameter of 4.4 mm to a penetration depth of 10 mm at a penetration speed of 2 mm s.
  • Another aspect of the present invention relates to a process of preparing a puff pastry dough, said process comprising incorporating into said dough 50-120% by weight of flour of a bakery emulsion as defined herein before.
  • the bakery emulsion may be employed in different methods for preparing puff pasty, including the so called French method and the so called Dutch method. Accordingly, one embodiment of the present invention is a process in which the dough is prepared in accordance with the French method by:
  • steps b) to d) for at least 1 time, preferably for at least 2 times.
  • Yet another aspect of the present invention relate to a puff pastry dough that is obtained by a dough preparation process as defined herein before.
  • the puff pastry dough obtained by a process as described herein before is suitably baked in an oven that has been heated to 170-270 °C, preferably to 180-255 °C. Baking time typically lies within the range of 10-30 minutes, more preferably within the range of 15-25 minutes.
  • the invention also encompasses a puff pastry that is obtained by a dough preparation and baking process as defined herein before.
  • a low fat bakery emulsion was prepared on the basis of the recipe described in Table 1.
  • the fat used in the low fat bakery emulsion had the following solid fat profile:
  • the bakery emulsion was prepared as follows:
  • Emulsifiers, colouring, flavouring and antioxidant were added to the molten fat;
  • the aqueous phase was prepared by adding salt, flavouring, sorbate, and acid to tap water at a temperature of 55 °C.
  • the pH of the aqueous phase was 3.8.
  • Example 1 The low fat bakery emulsions described in Example 1 and a full fat (80 wt.% fat) puff pastry margarine were used to prepare patty shells using the recipe, equipment and procedure described below.
  • the patty shells so obtained were evaluated in terms of gravity index and oven lift. Regularity in baking, lamination structure, crispiness and mouthfeel were assessed by an expert panel, using a rating scale of 1-5. The results of these evaluations are shown in the following table.
  • Example 1 performed equally well as a standard, full-fat puff pastry margarine.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention concerne une émulsion pâtissière basse calorie comprenant 20 à 42% en poids de phase grasse continue et 58 à 80% en poids de phase aqueuse dispersée, ladite phase aqueuse ayant la composition suivante (en poids) : • 60 à 88% d'eau; • 5 à 40% de composant amidonné; • 0 à 10% d'autres ingrédients comestibles en phase aqueuse; ladite phase grasse continue ayant la composition suivante (en poids) : • 82 à 99,5% de triglycérides; • 0,1 à 3% de polyricinoléate de polyglycérol; • 0 à 15% d'autres ingrédients comestibles de phase grasse. L'émulsion de cette invention permet la préparation de pâte feuilletée à teneur réduite en matières grasses de haute qualité.
PCT/NL2011/050597 2011-09-01 2011-09-01 Émulsion patissière à teneur réduite en matières grasses et utilisation de cette émulsion pour la préparation de pate feuilletée WO2013032318A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/NL2011/050597 WO2013032318A1 (fr) 2011-09-01 2011-09-01 Émulsion patissière à teneur réduite en matières grasses et utilisation de cette émulsion pour la préparation de pate feuilletée
EP11761157.4A EP2750512A1 (fr) 2011-09-01 2011-09-01 Émulsion patissière à teneur réduite en matières grasses et utilisation de cette émulsion pour la préparation de pate feuilletée

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PCT/NL2011/050597 WO2013032318A1 (fr) 2011-09-01 2011-09-01 Émulsion patissière à teneur réduite en matières grasses et utilisation de cette émulsion pour la préparation de pate feuilletée

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016010421A3 (fr) * 2014-07-17 2016-05-19 Bakery Supplies Europe Holding B.V. Utilisation de particules grasses dans la préparation de produits farineux
FR3040861A1 (fr) * 2015-09-11 2017-03-17 Terre D'embruns Procede de realisation d’une pate feuilletee sucree
CN106912625A (zh) * 2015-12-28 2017-07-04 丰益(上海)生物技术研发中心有限公司 一种油包水型油脂组合物及其制备方法
WO2019048665A1 (fr) * 2017-09-11 2019-03-14 Oleon Nv COMBINAISON EMULSIFIANTE POUR l'OBTENTION D'EMULSIONS EAU-DANS-HUILE DE FAIBLE VISCOSITE

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US6025010A (en) 1997-11-21 2000-02-15 Lipton, Division Of Conopco, Inc. Multifunctional spread
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EP1611794A1 (fr) 2004-06-30 2006-01-04 BARILLA G. E R. FRATELLI S.p.A. Composition alimentaire à faible teneur en graisse similaire à la margarine
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WO2011108919A1 (fr) * 2010-03-01 2011-09-09 Csm Nederland B.V. Émulsion de boulangerie à teneur en matières grasses réduite et utilisation de l'émulsion dans préparation de pâte feuilletée

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WO2016010421A3 (fr) * 2014-07-17 2016-05-19 Bakery Supplies Europe Holding B.V. Utilisation de particules grasses dans la préparation de produits farineux
EP3763216A1 (fr) * 2014-07-17 2021-01-13 Bakery Supplies Europe Holding B.V. Utilisation de particules grasses dans la préparation de produits farineux
FR3040861A1 (fr) * 2015-09-11 2017-03-17 Terre D'embruns Procede de realisation d’une pate feuilletee sucree
CN106912625A (zh) * 2015-12-28 2017-07-04 丰益(上海)生物技术研发中心有限公司 一种油包水型油脂组合物及其制备方法
WO2019048665A1 (fr) * 2017-09-11 2019-03-14 Oleon Nv COMBINAISON EMULSIFIANTE POUR l'OBTENTION D'EMULSIONS EAU-DANS-HUILE DE FAIBLE VISCOSITE
FR3070861A1 (fr) * 2017-09-11 2019-03-15 Oleon Nv Combinaison emulsifiante pour l'obtention d'emulsions eau-dans-huile de faible viscosite
CN111093609A (zh) * 2017-09-11 2020-05-01 欧荔安股份有限公司 用于获得低粘度油包水乳液的乳化组合

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