SCIENTIFIC RATIONALE OF BUTTER PASTE COMPOSITION

Author:

Podkovko Oksana, National University of Food Technologies, Kyiv, Ukraine

Polishchuk Halyna, National University of Food Technologies, Kyiv, Ukraine

Gurieieva Valentyna,

Language: ukrainian

Annotation:

The composition of sweet creamy butter paste with mass fraction of fat 42 % without fillers is developed. The composition of fat-soluble surfactants consisting of emulsifiers marks "Esther-A" and polihlitserol poliricinoleat 03 in quantities of 0.6 and 0. 4% respectively is scientific founded. The emulsifiers ratio promotes effective plasma dispersible, high heat resistance formations and abilities of butter paste structure to retain free liquid fat during storage.

Key words:

butter paste, fat-soluble emulsifiers, “Esther-A”, polihlitserol poliricinoleat ст03

References:

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