MARGARINE Russian patent published in 1997 - IPC

FIELD: fat-and-oil industry. SUBSTANCE: margarine comprises hydrogenated fat, vegetable oil, colorant, salt, sugar, emulsifier and water. It contains as emulsifier vegetable phospholipins received by hydration of unrefined vegetable oil by water solution of succinic acid with concentration of 0.2-3.5%. Margarine has the following ratio of ingredients, mas.%: hydrogenated fat, 30-60; vegetable oil, 10-34; colorant, 0.05-0.40; salt, 0.15-0.70; sugar, 0.01-0.50; vegetable phospholipins, 0.1-1.5; water, the balance. Besides, margarine may additionally have milk in amount up to 16.0 mas. %, monoglycerides in amount up to 2.0 mas.% at ratio monoglyceride-phospholipins equals from 1:4 to 4:1, aromatizer in amount up to 0.001 mas.%, vitamins in amount up to 0.005 mas.%. EFFECT: improved food value. 5 cl, 5 tbl