FIELD: fat-and-oil and baking industries. SUBSTANCE: new means containing fat component constitutes water-fat emulsion wherein the fat component contains vegetable oil and food vegetable phospholipids prepared by hydrating crude vegetable oil in a zone affected by alternate rotating electromagnetic field with intensity 50-250 kA/m followed by treatment in a zone affected by constant electromagnetic field with intensity 250-350 kA/m and drying at 55-65 C. Oil and phospholipids are mixed with water and the mixture is then exposed for 20-30 min and homogenized under stirring with speed 20-30 $$$, mixture being composed of 3-10 wt % food vegetable phospholipids, 25-60 wt % vegetable oil, and water to 100%. EFFECT: intensified process.
Title | Year | Author | Number |
---|---|---|---|
COMPOSITION FOR PRODUCTION OF BAKERY GOODS | 1996 |
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RU2098968C1 |
METHOD FOR PRODUCTION OF COOKED SAUSAGES | 1996 |
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METHOD OF PHOSPHOLIPID FOODSTUFFS PRODUCING | 1995 |
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FAT-AND-OIL FOOD PRODUCT WITH ANTIOXIDANT PROPERTIES | 1996 |
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METHOD OF PREPARING HYDRATED VEGETABLE OILS AND FOOD VEGETABLE PHOSPHOLIPIDS | 1998 |
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PROTEIN-LIPID FODDER PRODUCT | 1998 |
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DIETETIC MAYONNAISE | 1998 |
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RU2152731C1 |
Authors
Dates
1998-04-20—Published
1996-10-29—Filed