Emulsification Method Patented by Kibun Food
Patent No. US 6,710,038 B1: Research-ers for Tokyo-based Kibun Food Chemifa Co., Ltd., patented an emulsification method. It involves mixing a liquid containing water and a hydro-phobic component with a propylene glycol hyaluronate ester having an esterification degree of 10-90% at a pH of 3-5.
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