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Post by billa on Mar 10, 2013 9:02:38 GMT -5
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Post by Sebastian on Mar 10, 2013 18:13:04 GMT -5
that's true for many reasons, however heat stability is not one of them.. it's a junk patent. they do have chocolates that are heat stable, but for very different reasons..
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Post by billa on Mar 10, 2013 22:47:38 GMT -5
Hola Sebastian, I read all your posts, but this last is so cryptic I canna make it out.
I'm digging into the lit, and for sure there are fat subs that can bump the temp stability.
My attraction to this was that it appeared a mechanical process w/o additives. I interpret your comment to mean that "post refining" will not bump the temp at which the components separate.
I suspect I'm asking a question too dear, but can heat stability be obtained w/o additives ?
Feel free to PM, not looking for a free ride.
Bill
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Post by Sebastian on Mar 13, 2013 5:32:14 GMT -5
It's intentionally cryptic i'm afraid as it's an IP landfield, and i won't go into details above and beyond i'm afraid. but rest assured the reason for heat stability isn't 3 roll refiners
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