Spread is a product of new generation
- Autores: Roshchupkina N.V.1, Konopleva A.A.1, Roshchupkina NV1, Konopleva AA1
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Afiliações:
- Edição: Nº 1 (2012)
- Páginas: 30-30
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322286
- ID: 322286
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Resumo
The fat phase of spreads is a mixture of vegetable oil and milk fat. Spreads are
considered to be separate, balanced by fatty acids composition products (they
contain increased level of polyunsaturated fatty acids, lower level of saturated
and minimum or zero levels of trans-isomers of fatty acids). High consuming
characteristics of the product allow make deserving competition with the dairy
butter.
considered to be separate, balanced by fatty acids composition products (they
contain increased level of polyunsaturated fatty acids, lower level of saturated
and minimum or zero levels of trans-isomers of fatty acids). High consuming
characteristics of the product allow make deserving competition with the dairy
butter.
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