| 摘要 |
FIELD: fat-and-oil industry. SUBSTANCE: MARGARINE contains butter fat, vegetable oil, vegetable nutritive phospholipids, color, sugar, salt and water. Additionally, MARGARINE has succinic acid at the following ratio of components, mass%: butter fat, 40-50; vegetable oil, 10-30; vegetable nutritive phospholipids, 1.50-7.50; color, 0.05-0.20; sugar, 0.01-0.50; salt, 0.30-0.70; succinic acid, 0.01-0.07; water, the balance. EFFECT: higher stability of MARGARINE emulsion, and increased oxidation stability. |
