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:

DOS SANTOS RONALDO GONCALVES
BANNWART ANTONIO CARLOS
LOH WATSON

254_EMULSIFICACAO

Patent number: BR200602691-A

PATENT STATUS:

GRANTED

FOR ADDITIONAL INFORMATION:

parcerias@inova.unicamp.br

+55 (19) 3521-5207 / 2607

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