| 摘要 |
FIELD: fat-and-oil industry. SUBSTANCE: margarine contains edible hydrogenated fat mixed with very hard fat or hackberry fat, oil, emulsifiers, dyes, flavor additives and water. Very hard hydrogenated fat used for production of margarine is of the type based on fatty coriander oil with melting temperature of 36-44 C and hardness of 500-800 g/cm. Components are used in the following ratio, % by weight: edible hydrogenated fat 14.0-17.0; very hard hydrogenated fat based on coriander oil or mixed with other oils 15.0-5.0; plant oil 25.0-46.0; emulsifiers 0.05-1.00; edible dye 0.1-0.4; flavor additives 0.02-16.0; water the balance. EFFECT: improved quality by increased quantity of liquid plant oil used in receipt, reduced content of trans-isomeric fatty acids, increased content of linoleic acid and, consequently, increased biological value of product. |
