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 NV
Original Assignee
Unilever NV
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever NVfiledCriticalUnilever NV
Priority to ES354749ApriorityCriticalpatent/ES354749A1/en
Publication of ES354749A1publicationCriticalpatent/ES354749A1/en
Process for the preparation of frying oils and fats with high stability against deterioration during frying, comprising the deacidification of the oil at a free fatty acid content of less than 0.1% followed by the addition of 0.5-15 p.p.m. Of methyl silicone to deacidified oil. (Machine-translation by Google Translate, not legally binding)
ES354749A1968-06-061968-06-06Procedure for the preparation of oils and fats for freir. (Machine-translation by Google Translate, not legally binding)
ExpiredES354749A1
(en)
A procedure to improve the properties of a fat that is adequate for its employment in frying. (Machine-translation by Google Translate, not legally binding)
Procedure for the preparation of auxiliary agents of breading and agents for the treatment and conservation of food. (Machine-translation by Google Translate, not legally binding)
A procedure for the preparation of an adequate fat composition for the preparation of margarine (Machine-translation by Google Translate, not legally binding)