| http://www.w3.org/ns/prov#value | - First is emulsion stability, which is an issue for beverages, and the second is flavor stability, which is an issue for all applications.For emulsion stability, Bromley said that the technology or IP used depends on the particular application.???In one embodiment, Virun utilizes its GRAS sucrose fatty acid (SFA) which is a sucrose molecule esterified to a fatty acid such as palmitic acid, similar
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