FIELD: fat-and-oil industry. SUBSTANCE: margarine containing salomas, vegetable oil, vegetable edible phospholipides, colorant, sugar, salt and water has additionally succinic acid at the following ratio of ingredients, mas. %: salomas, 40-50; vegetable oil, 10-30; vegetable edible phospholipides, 1.50-7.50; colorant, 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 dietary value. 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| MARGARINE | 1995 |
|
RU2083124C1 |
| LOW-CALORIE MARGARINE | 1994 |
|
RU2064766C1 |
| DIETARY MAYONNAISE | 1995 |
|
RU2081606C1 |
| MARGARINE | 1992 |
|
RU2027374C1 |
| LOW-CALORIC MARGARINE | 1997 |
|
RU2134516C1 |
| LOW-CALORICITY MARGARINE | 2005 |
|
RU2292148C2 |
| DIETETIC MAYONNAISE | 1998 |
|
RU2142722C1 |
| PHOSPHOLIPID FOOD PRODUCT "VITOL-COCKTAIL" AND METHOD OF ITS PREPARING | 1998 |
|
RU2134986C1 |
| DIETARY MAYONNAISE | 1995 |
|
RU2083135C1 |
| METHOD FOR PRODUCTION OF MARGARINE | 1991 |
|
RU2035875C1 |
Authors
Dates
1997-06-20—Published
1995-02-21—Filed