FIELD: fat and oil industry. SUBSTANCE: product has the solidified fat based on palm oil at m. p. 34-47 C and hardness 350-950 g/cm or its mixture with food hydrogenated fat at m. p. 31 C, not below, and hardness 160 g/cm, not below, in amount of 5-50 wt.-% and vegetable oil or mixture of vegetable oils, the balance. EFFECT: enhanced quality of product. 7 cl
| Title | Year | Author | Number |
|---|---|---|---|
| MARGARINE | 1997 |
|
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| COOKING FAT "PALMA" | 1996 |
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| FOOD FATTY PRODUCT | 2000 |
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| BUTTER ON VEGETABLE BASE | 1999 |
|
RU2152726C1 |
| FOOD FAT PRODUCT | 1994 |
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| EDIBLE TALLOW PRODUCT | 1995 |
|
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| MARGARINE | 1994 |
|
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| METHOD FOR PRODUCTION OF FOOD FAT PRODUCT HAVING 82 % FATNESS | 1993 |
|
RU2040904C1 |
| DIETARY MAYONNAISE | 1997 |
|
RU2120776C1 |
Authors
Dates
1997-09-20—Published
1996-04-10—Filed