Stabilization of milk of lime suspensions

Details Stabilization of milk of lime suspensions Stabilization of milk of lime suspensions

C - Chemistry, Metallurgy

04

B

C04B 2/02 (2006.01)

Patent

CA 2647492

Carbohydrates are used as an additive to stabilize the viscosity of suspensions of milk of calcium lime, of magnesium lime or of mixtures of these. The said carbohydrates are selected from monosaccharides, disaccharides, oligosaccharides or their derivatives.

Des glucides sont utilisés comme additif pour stabiliser la viscosité des suspensions de lait de chaux calcique, de chaux magnésienne ou leurs mélanges. Ces glucides sont choisis parmi les monosaccharides, disaccharides, oligosaccharides ou leurs dérivés.

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