| Mass fat content not less than |
82.0% |
| Mass fraction of moisture and volatile matter not more than |
17.94 % |
| Mass salt content not more than |
1.5 % |
| Acidity not more than |
2.5 % |
| Melting point of fat extracted from margarine |
34 – 38 |
| Mass fraction of solid triglycerides at 20?C |
17 - 21 |
| Taste and smell |
Clear taste with smack and smell of added flavors |
| Color |
From light yellow to yellow due to color of made additions. Homogeneous throughout the mass. |
| Storage |
at a constant air circulation and relative humidity to 80% |
| General description: |
solid plastic food product which is similar to butter in its structure look taste and smell. Is manufactured on the basis of palm oil and its fractions |
| Scope |
Is used in baking-confectionery industry for manufacture of various sorts of biscuits-cakes.Widely used in catering and home cooking |
