MARGARINE FOR PUFF DOUGH Russian patent published in 2011 - IPC A23D7/00 

FIELD: food industry.

SUBSTANCE: invention relates to food and fat-and-oil industry. Margarine contains hydrogenated fat, deodorised refined vegetable oil, a composition of low iodine emulsifiers, lecithin, "Dairy butter" flavouring agent, a colouring agent, culinary salt, a preservative, a food acid and water. Margarine additionally contains rape and/or soya oil and a stabiliser, the hydrogenated fat is represented by PM-5 hydrogenated fat with a melting temperature of 42-45°C and solidity no less than 800 g/cm. All the components are taken at a specific ratio.

EFFECT: invention allows to produce a new margarine compound for puff dough which has a low calorie content, is enriched with omega-3 fatty acids and has a reduced content of trans-isomers of fatty acids and the necessity technological properties.

4 cl, 4 tbl