TARTARIC SALT STABILIZER FOR WINE
The present application relates to processes for imparting improved properties to carboxymethyl cellulose, for example, a process for producing an aqueous dispersible carboxymethyl cellulose is described, comprising introducing carboxymethyl cellulose into a high shear mixer, adding at least 20 perc...
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| creator | ADDEN, Roland HUEBNER, Britta PRETESACQUE, Stephanie |
| description | The present application relates to processes for imparting improved properties to carboxymethyl cellulose, for example, a process for producing an aqueous dispersible carboxymethyl cellulose is described, comprising introducing carboxymethyl cellulose into a high shear mixer, adding at least 20 percent water by weight to the carboxymethyl cellulose without additional surface treatment additives, forming carboxymethyl cellulose agglomerates, and drying the agglomerates by non-contact drying means to form the aqueous dispersible carboxymethyl cellulose. |
| format | Patent |
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fre ; ger</language><subject>AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G ; AGEING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; CLARIFICATION ; COMPOSITIONS BASED THEREON ; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; GENERAL PROCESSES OF COMPOUNDING ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; ORGANIC MACROMOLECULAR COMPOUNDS ; PASTEURISATION ; PRESERVATION ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PURIFICATION ; SPIRITS ; STERILISATION ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE ; WORKING-UP</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170419&DB=EPODOC&CC=EP&NR=2414437B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170419&DB=EPODOC&CC=EP&NR=2414437B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ADDEN, Roland</creatorcontrib><creatorcontrib>HUEBNER, Britta</creatorcontrib><creatorcontrib>PRETESACQUE, Stephanie</creatorcontrib><title>TARTARIC SALT STABILIZER FOR WINE</title><description>The present application relates to processes for imparting improved properties to carboxymethyl cellulose, for example, a process for producing an aqueous dispersible carboxymethyl cellulose is described, comprising introducing carboxymethyl cellulose into a high shear mixer, adding at least 20 percent water by weight to the carboxymethyl cellulose without additional surface treatment additives, forming carboxymethyl cellulose agglomerates, and drying the agglomerates by non-contact drying means to form the aqueous dispersible carboxymethyl cellulose.</description><subject>AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G</subject><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>COMPOSITIONS OF MACROMOLECULAR COMPOUNDS</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>GENERAL PROCESSES OF COMPOUNDING</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>PASTEURISATION</subject><subject>PRESERVATION</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><subject>WORKING-UP</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAMcQwCIk9nhWBHnxCF4BBHJ08fzyjXIAU3_yCFcE8_Vx4G1rTEnOJUXijNzaDg5hri7KGbWpAfn1pckJicmpdaEu8aYGRiaGJibO5kaEyEEgDXACHF</recordid><startdate>20170419</startdate><enddate>20170419</enddate><creator>ADDEN, Roland</creator><creator>HUEBNER, Britta</creator><creator>PRETESACQUE, Stephanie</creator><scope>EVB</scope></search><sort><creationdate>20170419</creationdate><title>TARTARIC SALT STABILIZER FOR WINE</title><author>ADDEN, Roland ; 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| language | eng ; fre ; ger |
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| source | esp@cenet |
| subjects | AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J GENERAL PROCESSES OF COMPOUNDING HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS PASTEURISATION PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PURIFICATION SPIRITS STERILISATION THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP |
| title | TARTARIC SALT STABILIZER FOR WINE |
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