FIELD: margarine industry. SUBSTANCE: margarine contains fat base, dry milk, common salt, emulsifier - distilled monoglycerids with iodine number 60-70 J2/100 and melting temperature 50-55 C, sugar, gelatine as stabilizer, citric acid and conserving agent. The proposed emulsion is thick and soft, and according to its organoleptical properties resembles butter. The proposed margarine may additionally have colorant or honey, or cocoa-powder. EFFECT: improved taste. 6 cl, 1 tbl
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Authors
Dates
1999-09-20—Published
1998-07-20—Filed