process of lyophilization of the orange, alimenticia and pharmaceutical composition I contend lyophilized
NOVELTY – The method involves choosing operating condition that is strongly dependent. USE – Method for lyophilization of orange juice, natural food and pharmaceutical composition containing lyophilized orange. ADVANTAGE – The lyophilization method ensures use of optimized process parameters for obtaining a high quality product.
Main Application Field
D13 (Other foodstuffs and treatment – including preservation of food, milk, milk products, butter substitutes, edible oils and fats, non-alcoholic beverages, artificial sweeteners, food additives and animal feed (A23B-L).)
INVENTORS:
{food_inventors}
119_LIOFILIZACAO
Patent number: BR200602691-A
PATENT STATUS:
GRANTED
FOR ADDITIONAL INFORMATION:
parcerias@inova.unicamp.br
+55 (19) 3521-5207 / 2607
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