LIPID COMPOSITION FOR PRODUCTION OF MARGARINE OR CULINARY FAT OR CONFECTIONERY FAT OR BAKING FAT

oil and fat industry. SUBSTANCE: lipid composition has vegetable oil and subhydrogenated vegetable oil with melting point from 18 to 28 C, solidification point from 12 to 22 C and hardness value from 30 to 140 g/cm or the mixture of subhydrogenated vegetable oil and food fat with melting point from...

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Bibliographische Detailangaben
Hauptverfasser:	TOLMACHEVA I.K, AZNAUR'JAN M.P, ANISIMOVA A.G, KALASHEVA N.A
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	oil and fat industry. SUBSTANCE: lipid composition has vegetable oil and subhydrogenated vegetable oil with melting point from 18 to 28 C, solidification point from 12 to 22 C and hardness value from 30 to 140 g/cm or the mixture of subhydrogenated vegetable oil and food fat with melting point from 32 to 53 C and hardness value from 180 to 1000 g/cm. Lipid composition can has additionally emulsifying agent, dye, taste-aromatic additions, water, cross-linking agents and vitamins. EFFECT: broadened assortment of lipid composition for universal use in production of margarines, culinary, confectionery and baking fats. 7 cl, 2 ex