SOFT MARGARINE PRODUCTION METHOD Russian patent published in 1996 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves preparing, dosing and introducing hydrogenated fat, oil, dye, emulsifier, milk, edible salt, sand sugar, potable water; emulsifying, primary cooling, crystallizing. Oil is introduced in two stages: prior to emulsifying - 50-90% by weight, and upon crystallization - 10-50% by weight, with following mixing, thermal treatment of mixture at boiling temperature, holding for 2-5 min and secondary cooling. EFFECT: simplified method and improved quality of product.