FIELD: oil and fat industry.
SUBSTANCE: edible spreadable emulsion with a fat content of 10-90% (w/v) wherein the combination of a phytosterol ester, a high-melting fat and an oil liquid at 20°C, in the fat fraction consists of: 10-50% (w/w) phytosterol ester containing at least 65% (w/w) phytosterol oleate, 0-20% (w/w) high-melting fat, oil, liquid at 20°C, up to 100% (w/w). Use of a phytosterol ester containing at least 65% (w/w) phytosterol oleate to partially or completely replace a high-melting fat in a food product selected from the group consisting of spreadable food emulsion, shortening, dairy product, dairy product substitute based on vegetable oil, grain product, bakery product and finished meat product. The use of a phytosterol ester containing at least 65% (w/w) phytosterol oleate in the preparation of a spreadable edible emulsion. A fat blend where the combination of a phytosterol ester, oil, liquid at 20°C, and high-melting fat in the fat fraction consists of: 10-50% (w/w) phytosterol ester containing at least 65% (w/w) phytosterol oleate, 0-20% (w/w) high-melting fat, oil, liquid at 20°C, in an amount up to 100% (w/w) , where the amount of saturated fatty acids in the fat fraction is 0-20% (w/w) of the total fatty acids, and where the fat mixture contains solid fat at 20°C. The use of a fat mixture in the preparation of a food product selected from the group consisting of spreadable emulsion, shortening, dairy product, vegetable oil based dairy product substitute, bakery product and finished meat product.
EFFECT: invention makes it possible to obtain a product with the desired hardness and spreadability at low temperatures (in the refrigerator) and taste sensations when consumed, as well as to reduce the amount of saturated fats in food products without fat transesterification and without the use of thickeners that form an interconnected network that turns liquid oil into a gel-like material.
24 cl, 13 tbl, 15 dwg, 6 ex
