LOW-CALORICITY MARGARINE Russian patent published in 2007 - IPC A23D7/00 A23D9/00 

FIELD: fat-and-oil industry, in particular, low-caloricity margarine for dietary and prophylactic feeding.

SUBSTANCE: margarine contains hydrogenated fat, liquid oil-and-vegetable component, salt, DMG emulsifier (distilled mono-and-diglycerides), colorant and water. Oil-and-vegetable component is biologically active food additive containing vegetable oil or mixture of vegetable oils (95 wt%) and CO₂-brier extract (5 wt%) preliminarily treated in constant electromagnetic field with magnetic induction of 0.30-0.50 T at flow rate of 1.5-3.0 m/s during 20-35 min at temperature of 22-28 C. Components are used in predetermined ratios.

EFFECT: provision for producing of low-caloricity margarine having high biological and physiological properties resulting in enhanced metabolic activity of dietary margarine consumer, said activity being manifested in reduced content of lipids and cholesterol in liver and increased content of phospholipids therein.

2 tbl, 4 ex