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Application filed by Національний Університет Харчових ТехнологійfiledCriticalНаціональний Університет Харчових Технологій
Priority to UAU201607664UpriorityCriticalpatent/UA113391U/en
Publication of UA113391UpublicationCriticalpatent/UA113391U/en
Вершковий крем включає цукрову пудру, структуроутворювач, молочні вершки жирністю 20 %. Як структуроутворювач містить j-карагінан.Creamy cream includes powdered sugar, texture, milk cream with a fat content of 20%. It contains j-carrageenan as a structure-forming agent.
Composition containing a mixture of plant extracts or a mixture of molecules contained in said plants, and use for controlling glucide and/or lipid metabolism