FIELD: oil-and-fat industry. SUBSTANCE: butter on vegetable base contains vegetable oil, milk proteins, emulsifier, salt, citric acid, aromatizer, colorant and water. Butter also includes hydrostabilized palm oil with tmel of 38-47 C and hardness not lower 550 g/cm and palm oil, and/or palm stearin and palm olein. The proposed butter has balanced fatty-acid content, reduced content of trans-isomeric fatty acids and cholesterol. It possesses taste and aroma of cream butter. EFFECT: prolonged storage life. 3 cl, 2 tbl
Title | Year | Author | Number |
---|---|---|---|
MARGARINE | 1997 |
|
RU2110184C1 |
COOKING FAT "PALMA" | 1996 |
|
RU2097976C1 |
FOOD FATTY PRODUCT | 1996 |
|
RU2090080C1 |
LIPID COMPOSITION FOR PRODUCTION OF MARGARINE OR CULINARY FAT OR CONFECTIONERY FAT OR BAKING FAT | 2000 |
|
RU2163764C1 |
FOOD FATTY PRODUCT | 2000 |
|
RU2160993C1 |
MAYONNAISE | 1997 |
|
RU2120777C1 |
DIETARY MAYONNAISE | 1997 |
|
RU2120776C1 |
FOOD FAT PRODUCT | 1994 |
|
RU2091032C1 |
MARGARINE | 1994 |
|
RU2091033C1 |
MAYONNAISE | 1996 |
|
RU2095008C1 |
Authors
Dates
2000-07-20—Published
1999-10-21—Filed