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Improved Oxidative Stability of Oil-In-Water Emulsions Using Natural Stabilizers
Improved Oxidative Stability of Oil-In-Water Emulsions Using Natural Stabilizers
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机译:使用天然稳定剂改善水包油型乳剂的氧化稳定性
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摘要
Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.
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