‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components.

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2008-12-15]

„smeltzouten”: stoffen die kaaseiwitten in gedispergeerde vorm omzetten om een homogene verdeling van vet en andere bestanddelen te bewerkstelligen.

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2008-12-15]

https://eur-lex.europa.eu/lega (...) [HTML] [2008-12-15]

‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2007-12-31]

„smeltzouten”: stoffen die kaaseiwitten in gedispergeerde vorm omzetten om een homogene verdeling van vet en andere bestanddelen te bewerkstelligen;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2007-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2007-12-31]

Butter does not contain added emulsifiers, but may contain sodium chloride, food colours, neutralising salts and cultures of harmless lactic-acid-producing bacteria;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2011-12-31]

Boter bevat geen toegevoegde emulgeermiddelen, maar mag natriumchloride, voedingskleurstoffen, neutraliserende zouten en onschadelijke culturen van melkzuurbacteriën bevatten;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2011-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2011-12-31]

12". emulsifying salts' are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

http://www.europarl.europa.eu/ (...) (...) [HTML] [2007-07-09]

12". smeltzouten": stoffen die kaaseiwitten in gedispergeerde vorm omzetten om een homogene verdeling van vet en andere bestanddelen te bewerkstelligen;

http://www.europarl.europa.eu/ (...) (...) [HTML] [2007-07-09]

http://www.europarl.europa.eu/ (...) [HTML] [2007-07-09]

For more results, go to https://pro.wordscope.com to translate your documents with Wordscope Pro!

12". emulsifying salts' are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

http://www.europarl.europa.eu/ (...) (...) [HTML] [2007-07-09]

12". smeltzouten": stoffen die kaaseiwitten in gedispergeerde vorm omzetten om een homogene verdeling van vet en andere bestanddelen te bewerkstelligen;

http://www.europarl.europa.eu/ (...) (...) [HTML] [2007-07-09]

http://www.europarl.europa.eu/ (...) [HTML] [2007-07-09]

12'. emulsifying salts' are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2005-12-31]

12. “smeltzouten”: stoffen die kaaseiwitten in gedispergeerde vorm omzetten om een homogene verdeling van vet en andere bestanddelen te bewerkstelligen;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2005-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2005-12-31]

(j) 'emulsifying salts` are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [1994-12-31]

j) smeltzouten: stoffen die de kaaseiwitten in gedispergeerde vorm omzetten en zodoende een homogene verdeling van vet en andere bestanddelen bewerkstelligen;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [1994-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [1994-12-31]

Butter does not contain added emulsifiers, but may contain sodium chloride, food colours, neutralising salts and cultures of harmless lactic-acid-producing bacteria;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [1998-12-31]

Boter bevat geen toegevoegde emulgeermiddelen, maar mag natriumchloride, voedingskleurstoffen, neutraliserende zouten en onschadelijke culturen van melkzuurbacteriën bevatten;

http://eur-lex.europa.eu/legal (...) (...) [HTML] [1998-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [1998-12-31]

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'emulsifying salt' ->

Date index: 2022-01-03