| 摘要 |
FIELD: fat-and-oil industry; may be used for preparation of low-caloric margarine with high biological and physiological properties. SUBSTANCE: low-caloric margarine is used for dietetic and prophylactic alimentation at disturbance of lipid including cholesterol metabolism. Margarine contains, %: hydrogenated oil, 26.00-34.00; liquid vegetable oil, 25.00-33.00; salt, 0.30-0.70; and water. As emulsifier, color and vitamins margarine contains fat-and-oil product in the amount of 0.50-1.00 including, %: beta-carotene, 0.01-0.05; alfa-tocopherol acetate, 0.25-0.50; refined deodorized vegetable oil, 24.45-39.74; vegetable phospholipids, 65.0-75.0. As vegetable phospholipids product contains phospholipids prepared by treatment of vegetable oil by water or aqueous solution of electrolyte in alternating rotating electromagnetic field with magnet induction of 0.30-0.35 Tl at field rotation frequency of 50 s , and then in permanent electromagnetic field with magnet induction of 0.60-0.80 Tl at flow speed of 3.5-5.0 m/s. Ageing is carried out for 10-15 min at temperature 70-75 C. Separation of phospholipid emulsion from oil is conducted in thin layer of 20-30 mm at flow speed 2.0-5.0 mm/s and temperature 70-75 C, and drying. EFFECT: removal of cholesterol patches from vessels. 2 cl, 2 tbl, 4 ex
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