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化學(xué)配方數(shù)據(jù)庫(kù)
配方類型： SUSPENSIONS AND EMULSIONS
配方說(shuō)明： Vegetable Oil Emulsion
配方組成： Propylene Glycol Monostearate/49.5 g
"Sorbo" 100.0 ml
"Tween" 60/16.5 g
Flavor and Preservative/q.s.
Cottonseed Oil (USP)/500.0 g
Sodium Carboxymethylcellulose (USP)/0.5 g
Sucrose (USP)/100.0 g
Water/q.s. 1000.0 ml
配制方法： Mix the emulsifiers and cottonseed oil and heat to 65C. Dissolve the sucrose, preservative, and carboxymethylcellulose in 150 ml of water heated to 70C. Add the water phase to the oil phase with stirring. Add "Sorbo". Allow the emulsion to cool, add flavor and sufficient water to make 1000 ml.

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