Vegetable-fat spreads

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Description

Vegetable-fat spreads are an alternative to butter with predetermined consumer and functional properties.

Compliance with GOST/TU/TR

GOST 34178-2017

(01) Advantages

(02) Scope of application

Direct consumption, use in home cooking and in catering establishments;
Use in bakery, confectionery and culinary production (in the preparation of butter creams, which serve for the lamination and finishing of cakes and pastries), and other branches of the food industry.

(03) Composition

Vegetable fats, animal fats, skimmed milk powder, emulsifiers, flavorings.

(04) Specification

Physico-chemical indicators

Mass fraction of fat, %	40-82,5
Mass fraction of moisture, %, max	Depending on the mass fraction of fat
Melting point of fat extracted from margarine, °C according to customer requirements	36-48
Acidity, °K, max	3,5
Acidity of the fat phase, °C, max	2,5
Melting point of the fat extracted from the product, °C, max	36
Mass fraction of milk fat in the fat phase, %	0-15
The mass fraction of transisomers of fatty acids in the fat extracted from the product, %, max	2
Mass fraction of polyunsaturated fatty acids in fat extracted from the product, %, min	15

(05) Storage conditions and expiration date

With a relative humidity of no more than 90% and a temperature of:
Not higher than +6 °C – 12 months;
-16 ± 2 ° C – 15 months;
-25 °C – 24 months.

(06) Type of packaging

Corrugated box 5, 10, 20 kg

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