MARGARINE Russian patent published in 1995 - IPC

FIELD: food industry, oil and fat branch. SUBSTANCE: margarine has vegetable phospholipids prepared by hydration of nonrefined vegetable oil at the zone of alternating electromagnetic field at field intensity 50-250 kA/m, by treatment at the zone of direct electromagnetic field at field intensity 250-350 kA/m and drying at 55-65 C at the following ratio of components, wt. -% : hydrogenated fat 20-80; vegetable oil 10-34; dye 0.05-0.40; salt 0.15-0.70; sugar 0.15-0.50; vegetable phospholipids 0.15-1.00, and water - the rest. Margarine can contain additionally milk and monoglycerids (up to 16 and 2 wt.-%, respectively) at the ratio monoglycerids:phospholipids from 1:4 to 4:1, citric acid, aromatic principle and vitamins (concentrations are up to 0.02; 0.01 and 0.05 wt.-%, respectively). EFFECT: improved method of margarine preparing. 5 tbl