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Universal soft margarines are designed for the production of various bakery and flour confectionery products, as well as for packaging and use in home cooking
GOST 32188-2013
Refined vegetable oils, deodorized (including modified) and/or animal fats, melted food of the highest grade, water, emulsifiers, (mono- and diglycerides of fatty acids and esters of polyglycerin and fatty acids, soy lecithin), salt, preservatives (E235), acidity regulator (citric acid), flavor, dyes (E160a).
Physico-chemical indicators
Mass fraction of fat, %, min | 40-82 |
Mass fraction of moisture, %, max | Depending on the mass fraction of fat and in accordance with the requirements of technical documents for margarine |
Melting point of fat extracted from margarine, °C according to customer requirements | 25-36 |
Acidity of margarine, °K, max | 3,5 |
The mass fraction of transisomers of fatty acids in the fat extracted from the product, %, max |
At a relative humidity of no more than 90% and temperature:
-3 °C - 1 5 °C – 9 months;
-6 °C - ± 2 °C – 12 months.
Corrugated box 5, 10, 20 kg
Contact us
For communication, write us to the mail info@predo.ru or fill out the contact form below.