Thickened Dilute Hypochlorite
    2.
    发明申请
    Thickened Dilute Hypochlorite 审中-公开
    增稠稀释次氯酸盐

    公开(公告)号:US20070243264A1

    公开(公告)日:2007-10-18

    申请号:US11379135

    申请日:2006-04-18

    IPC分类号: A01N59/08

    CPC分类号: A01N59/00 A01N2300/00

    摘要: This invention relates to methods of thickening dilute hypochlorite and hypochlorous acid compositions. These compositions are thickened with inorganic thickeners, especially synthetic clays. The compositions can additionally contain buffering agents. The compositions show good performance on mold.

    摘要翻译: 本发明涉及稀释次氯酸盐和次氯酸组合物的增稠方法。 这些组合物用无机增稠剂,特别是合成粘土增稠。 组合物还可以含有缓冲剂。 组合物在模具上表现出良好的性能。

    Microemulsion Concentrates and Nanoemulsion Flavorant Compositions For Food Applications
    6.
    发明申请
    Microemulsion Concentrates and Nanoemulsion Flavorant Compositions For Food Applications 审中-公开
    微乳液浓缩物和纳米乳液调味剂组合物用于食品应用

    公开(公告)号:US20130064954A1

    公开(公告)日:2013-03-14

    申请号:US13227708

    申请日:2011-09-08

    摘要: Food nanoemulsion compositions comprising a food safe nonionic surfactant, a hydrophobic food flavorant (e.g., an essential oil), a sugar alcohol kosmotrope, and water. The ratio of the sugar alcohol kosmotrope to the hydrophobic food flavorant is at least 8:1 by weight, and the composition advantageously requires little if any monohydric alcohols for stability and is also free of polyols in addition to the sugar alcohol. Such nanoemulsion compositions are formed from microemulsion concentrates with little or no kinetic energy input. The microemulsion phase inverts to the nanoemulsion upon dilution with additional water. Infinite dilution in water and oil is possible. The high ratio of sugar alcohol to flavorant controls the particle size distribution of the nanoemulsion composition and advantageously alters the organoleptic properties of the nanoemulsion to insert perception of the flavorant near the end of the palatal response.

    摘要翻译: 食品纳米乳剂组合物,其包含食品安全非离子表面活性剂,疏水性食品香料(例如精油),糖醇聚异构体和水。 糖醇类似物与疏水性食品香料的比例至少为8:1(重量),并且组合物有利地需要少量的一元醇用于稳定性,并且除了糖醇之外也不含多元醇。 这种纳米乳液组合物由微乳液浓缩物形成,具有很少或不具有动能输入。 用额外的水稀释后,微乳液相转向纳米乳剂。 在水和油中无限稀释是可能的。 糖醇与调味剂的高比例控制了纳米乳液组合物的粒度分布,并且有利地改变了纳米乳液的感官特性,以便在腭反应结束附近插入食用香料的感觉。