| 摘要 |
FIELD: fat-and-oil industry. SUBSTANCE: margarine contains edible hydrogenated fat with melting point of 31-47 C and hardness of 160-1,000 g/cm or mixture of edible hydrogenated fats with melting point of 31-37 C and hardness of 160-600 g/cm and with melting point of 37-47 C and hardness of 600-100 g/cm used in an amount of 8-50% by weight, dry milk product, oil, emulsifier, dye, flavor additives and water. Margarine has balanced fatty-acid content, improved organoleptical and structural-rheological properties and may be produced in the form of packs or as rendering margarine. It is readily spreadable and may be used in culinary. EFFECT: improved nutritive properties and prolonged keeping time. 3 clo |
