FIELD: food industry.
SUBSTANCE: margarin for baking, which is a stable homogeneous aqueous fat emulsion with reverse type 60-95% fat, the mass fraction of trans fatty acids in the fat phase is less than 1%, the stabilizer is a natural flavor creamy dairy group in an amount of 0.2-2 wt. % of the total weight of the emulsion and the fatty phase contains 19-47 wt.% palmitic acid, 40-67 wt.% of unsaturated fatty acids of the total fatty acids of the fat phase.
EFFECT: invention allows you to create margarine, meeting the requirements of the market - without additives with E index, which does not contain trans fatty acids.
10 cl, 14 tbl, 7 ex
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