| 摘要 |
FIELD: food industry and technology. SUBSTANCE: invention relates to food lipid compositions characterizing by method for preparing or treatment. Method for modifying lipids involves mechanical treatment of a single lipid under excessive pressure of flow by contacting body surfaces and moving relatively of one another. Mechanical treatment is carried out at temperature 30-50 C, under pressure value 0.4-0.7 mPa. Invention provides the improvement of organoleptic and physical properties of lipid foodstuffs prepared by modification. EFFECT: improved modifying method. 1 tbl, 8 ex |
