FIELD: fat-and-oil industry. SUBSTANCE: food fatty product contains hydrogenated vegetable oil with content of oleic acid no less 55%, trans-isomerized fat acids not more 22% with melting temperature not more 27.5 C. Proposed product may be used as friture, and in production of cooking fats for confectionery and baking industry. EFFECT: broadened range of application. 2 ex
Title | Year | Author | Number |
---|---|---|---|
LIPID COMPOSITION FOR PRODUCTION OF MARGARINE OR CULINARY FAT OR CONFECTIONERY FAT OR BAKING FAT | 2000 |
|
RU2163764C1 |
FOOD FATTY PRODUCT | 1996 |
|
RU2090080C1 |
MARGARINE | 1997 |
|
RU2110184C1 |
COOKING FAT "PALMA" | 1996 |
|
RU2097976C1 |
BUTTER ON VEGETABLE BASE | 1999 |
|
RU2152726C1 |
CONFECTIONERY FAT AND METHOD FOR ITS PRODUCTION | 1997 |
|
RU2114535C1 |
MARGARINE | 1994 |
|
RU2091033C1 |
FOOD FAT PRODUCT | 1994 |
|
RU2091032C1 |
MAYONNAISE | 1996 |
|
RU2095008C1 |
MAYONNAISE | 1997 |
|
RU2120777C1 |
Authors
Dates
2000-12-27—Published
2000-04-18—Filed