FIELD: oil-and-fat industry. SUBSTANCE: cooking fat contains, %: palm oil and/or palm stearin, 5-70%; oil solution of emulsifier, 0.1-5.0; water, 2-5; palm olein, the balance. EFFECT: improved taste.
Title | Year | Author | Number |
---|---|---|---|
FOOD FATTY PRODUCT | 1996 |
|
RU2090080C1 |
MARGARINE | 1997 |
|
RU2110184C1 |
BUTTER ON VEGETABLE BASE | 1999 |
|
RU2152726C1 |
LIPID COMPOSITION FOR PRODUCTION OF MARGARINE OR CULINARY FAT OR CONFECTIONERY FAT OR BAKING FAT | 2000 |
|
RU2163764C1 |
FOOD FATTY PRODUCT | 2000 |
|
RU2160993C1 |
FOOD FAT PRODUCT | 1994 |
|
RU2091032C1 |
EDIBLE TALLOW PRODUCT | 1995 |
|
RU2081607C1 |
MARGARINE | 1994 |
|
RU2091033C1 |
CONFECTIONERY FAT AND METHOD FOR ITS PRODUCTION | 1997 |
|
RU2114535C1 |
DIETARY MAYONNAISE | 1997 |
|
RU2120776C1 |
Authors
Dates
1997-12-10—Published
1996-11-14—Filed