FIELD: fat-and-oil industry. SUBSTANCE: margarine contains the following ingredients in ratio, mas. %: edible hydrogenated fat, 14.0-47.0; high-solid hydrogenated fat with melting temperature 36-44 C and hardness 500-800 g/cm based on coriander oil or on its mixture with other vegetable oils, 15.0-5.0; vegetable oil, 25.0-46.0; emulsifiers, 0.05-1.00; food color, 0.1-0.4; flavor additives, 0.02-16.0; water, the balance. EFFECT: higher biological value. 1 tbl
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Authors
Dates
1997-09-27—Published
1994-09-27—Filed