FOOD COMPOSITION OF MARGARINE FOR PUFF PASTRY WITH REDUCED CONTENT OF SATURATED FATS Russian patent published in 2021 - IPC A23D7/00 

FIELD: fat-and-oil industry.

SUBSTANCE: margarine composition for puff pastry with a reduced content of saturated fatty acids contains, in percentage by weight per the total weight of the composition, from 60% to 80% of a fat phase and from 40% to 20% of an aqueous phase containing water, proteins and dietary fiber, in which the specified fat phase contains from 30% to 45% of at least one vegetable fat rich in stearic acid, and from 70% to 55% of at least one vegetable oil, where the specified fiber is a mixture of pea fiber, potato fiber and plantain fiber or a mixture of wheat fiber, carrot fiber and plantain fiber. The method for obtaining the margarine composition includes following stages: a) preparation of homogeneous aqueous dispersion of the specified dietary fiber and the specified proteins in water at a temperature of 55°C to 65°C; b) preparation of homogeneous dispersion of the specified at least one vegetable oil and the specified at least one vegetable fat by melting the latter at a temperature of 55°C to 65°C and mixing it with the specified at least one vegetable oil; c) emulsification at a temperature of 55-80°C, mainly at 60°C, of the two specified dispersions obtained at stages (a) and (b) to obtain homogeneous emulsion; d) plasticization of the specified emulsion obtained at stage (c) and its aging for maturation.

EFFECT: invention makes it possible to obtain margarine for puff pastry with a low content of saturated fatty acids, without palm oil, which is plastic, and which has homogeneous and dense consistency.

20 cl, 5 dwg, 16 tbl, 11 ex