| abstract |
The method serves to cleave fat or oil-in-water emulsions by adding small amounts of high molecular weight poly-dimethyl-diallyl-ammonium chloride or poly (vinyl) benzyl-trimethyl-ammonium chloride, their demulsifying effect by the addition of inorganic salts is slightly strengthened. The oily phase framed in this process in a few hours largely complete, so that it can be obtained from a container through an overflow device. The oil-free aqueous phase can be used otherwise, depending on the salt content. |