FIELD: chemistry.
SUBSTANCE: invention relates to fat-and-oil industry. Shortening composition contains mixture of cellulose fibre, solid fat and liquid oil, with said shortening composition containing less than 1% of water from the total composition weight, with cellulose fibre being present in amount from approximately 1 to 15% of the total composition weight.
EFFECT: composition improvement.
28 cl, 28 tbl, 62 ex
Title | Year | Author | Number |
---|---|---|---|
FUNCTIONAL OILS CONTAINING NO TRANS FATS WITH MODIFIED RATIO OF OMEGA-6 TO OMEGA-3 | 2009 |
|
RU2506805C2 |
PRODUCTION OF BAKED PRODUCTS WITH HIGH FIBRE AND PROTEIN CONTENT | 2010 |
|
RU2557111C2 |
CHOCOLATE COMPOSITIONS CONTAINING ETHYL CELLULOSE | 2010 |
|
RU2524097C2 |
EDIBLE MOISTURE BARRIER FOR FOOD PRODUCTS | 2004 |
|
RU2341961C2 |
PALM OIL BASED FRACTIONED OIL OR FAT, COMPOSITION OF SUCH OIL OR FAT AND FOOD PRODUCTS CONTAINING SUCH COMPOSITION | 2012 |
|
RU2532044C1 |
SOLID-PHASE GLYCEROLYSIS | 2001 |
|
RU2289251C2 |
COMPOSITION FOR COATING FROZEN CONFECTIONERY PRODUCT AND METHOD FOR ITS PRODUCTION | 2019 |
|
RU2804534C2 |
FAT COMPOSITION | 2007 |
|
RU2437548C2 |
FLAVOUR EXUDING FORMULA FOR FOOD PRODUCTS | 2005 |
|
RU2379973C2 |
ENZYMATIC OIL REESTERIFICATION | 2006 |
|
RU2415178C2 |
Authors
Dates
2015-08-10—Published
2011-05-13—Filed