FIELD: food industry. SUBSTANCE: proposed composition contains (%): carbamide-formaldehyde resin 73-76, corn or potato dextrin 22.8-26.4, technical urea 0.5-0.9, sodium tetraborate 0.1-0.3. EFFECT: higher homogeneity of desired composition within whole period of its viability, simplified technology of its production. 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING WEAK ALCOHOLIC FIZZY DRINK | 1995 |
|
RU2098468C1 |
| GLUING COMPOSITION FOR LABELS | 1998 |
|
RU2137795C1 |
| GLUE COMPOSITION OF LABELING ASSIGNMENT | 2004 |
|
RU2277564C2 |
| GLUE FOR LABELS | 1997 |
|
RU2110549C1 |
| METHOD OF PRODUCTION OF LIGHT BEER | 2000 |
|
RU2191804C2 |
| METHOD OF PRODUCING DARK BEER | 2000 |
|
RU2177029C1 |
| METHOD OF PRODUCTION OF PALE BEER | 2000 |
|
RU2180682C2 |
| METHOD OF PRODUCTION OF PALE BEER | 2000 |
|
RU2180683C2 |
| CONTACT GLUE | 1993 |
|
RU2081145C1 |
| METHOD PREPARING CARBAMIDE-FORMALDEHYDE RESIN | 2000 |
|
RU2174523C1 |
