Reference

Cream cheese

Cream cheese. Zakharova, N. P.; Dolgoshchinova, V. G.; Kuleshova, M. F. (All-Union Scientific-Research Institute of the Butter and Cheese Industry, USSR). U.S.S.R. SU 578941 5 Nov 1977 Addn. to U.S.S.R. 364,300., From: Otkrytiya, Izobret., Prom. Obraztsy, Tovarnye Znaki 1977, 54(41), 8. (Russian). (Union of Soviet Socialist Republics). CODEN: URXXAF. CLASS: IC: A23C019-14. APPLICATION: SU 76-2364528 20 May 1976. DOCUMENT TYPE: Patent CA Section: 17 (Foods) To eliminate the sandy texture of cheese, a mixt. of tri-Na pyrophosphate [14691-80-6] and Na triphosphate [7758-29-4] is predissolved in a 3-4-fold its wt. of cold water, the mixt. pasteurized, instantly cooled to 15-20°, and added to the cheese as a 20-5% colloidal soln. in the amt. of 8-10% based on the cheese mass.

Toothpastes containing siliceous materials and phosphates

Toothpastes containing siliceous materials and phosphates. (Lion Corp., Japan). Jpn. Kokai Tokkyo Koho JP 59001409 A2 6 Jan 1984 Showa, 6 pp. (Japanese). (Japan). CODEN: JKXXAF. CLASS: IC: A61K007-16.In this article, certain chemicals are used. Some of their cas registry numbers are 7758-16-9 and 14691-80-6 APPLICATION: JP 82-111996 29 Jun 1982. DOCUMENT TYPE: Patent CA Section: 62 (Essential Oils and Cosmetics) The bitter taste of toothpastes contg. siliceous materials is controlled by adding orthophosphates, polyphosphates, and/or metaphosphates (0.01-1.0% by wt.) to the pastes. Thus, 0.1% potassium pyrophosphate was added to a paste contg. 23% siliceous materials. .