FIELD: food and fat and oil industry. SUBSTANCE: margarine has emulsifier - vegetable food phospholipids obtained by hydration of nonrefined vegetable oil in zone of alternating rotating electromagnetic field at field intensity 50-250 kA/m, treatment under pressure 0.5-1.0 MPa for 10-15 min, treatment in zone of direct electromagnetic field at field intensity 250-350 kA/m and drying at 55-65 C at ratio of components, wt.-%: hydrogenated fat 40-60; liquid vegetable oil 10-24; dye 0.05-0.20; sugar 0.01-0.5; salt 0.3-0.7; vegetable food phospholipids 2.0-7.5, and water - the rest. Margarine can contain additionally sugar substituent at amount 0.5 wt.-%. EFFECT: enhanced quality of product. 2 cl
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Authors
Dates
1996-08-10—Published
1994-08-05—Filed