FIELD: food industry. SUBSTANCE: in the process of production of butter method involves the use of soft monoglycerides as an emulsifier (E 471) with melting point 25-35 C taken in the amount 0.6-0.7% and dissolved in liquid vegetable deodorized oil in the ratio 1:8 and highly esterified pectin standardized by sucrose and taken in the amount 0.3-0.4%. EFFECT: intensified process, enhanced biological and nutrient value of product, decreased cost. 1 tbl
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