FIELD: food industry. SUBSTANCE: vegetable phospholipids are proposed as hypocholesteremia agent. Said phosholipids are prepared by hydration of unrefined vegetable oil. The process takes place with the help of alternating electromagnetic field having intensity 50-250 kA/m, it is followed by treatment with the help of direct electromagnetic field having intensity 250-350 kA/m and by drying at 55-65 C. EFFECT: increases food value. 3 tbl
Title | Year | Author | Number |
---|---|---|---|
RADIO-PROTECTIVE MEANS | 1993 |
|
RU2041638C1 |
VEGETABLE DIETETIC OIL | 1993 |
|
RU2031589C1 |
FAT-AND-OIL FOOD PRODUCT WITH HYPOLIPIDEMIC PROPERTIES | 1996 |
|
RU2101972C1 |
MARGARINE | 1992 |
|
RU2027374C1 |
LOW-CALORIE MARGARINE | 1994 |
|
RU2064766C1 |
PHOSPHOLIPID FOOD PRODUCT | 1992 |
|
RU2007925C1 |
FAT-AND-OIL FOOD PRODUCT WITH ANTIOXIDANT PROPERTIES | 1996 |
|
RU2101973C1 |
DIETARY MAYONNAISE | 1995 |
|
RU2083135C1 |
METHOD OF PHOSPHOLIPID FOODSTUFFS PRODUCING | 1995 |
|
RU2081895C1 |
FAT AND OIL PRODUCT | 1994 |
|
RU2064767C1 |
Authors
Dates
1995-03-27—Published
1993-07-22—Filed