Substitute of suckling fat 1504301000
Scope of application: used in the dairy industry, in the production of sour milk products, hard cheeses, spreads, ice cream, in the confectionery, bakery food industries.
Benefits in use:
- the ability to use the same technological equipment and existing technological schemes as for traditional dairy products;
- a wide range of milk fat substitutes for various types of dairy products;
- as a substitute for milk fat in ice cream production, improves the organoleptic characteristics of ice cream;
Ingredients: refined bleached deodorized oils and fats, including modified ones, emulsifier Е471, butter-cream flavoring, Е160а dye, antioxidant Е321.
Consistency at temperatures from 15 ° C to 18 ° C: Homogeneous, hard, plastic. Cut surface is shiny or slightly shiny. Matte cut surface is allowed.
Color: from white to light yellow and yellow, uniform throughout.
Taste and smell: The taste and smell are clean. The smack and smell of introduced flavors are allowed.
Physicochemical indicators .
Melting point, o C
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Anisidine number, c.u. no more
DSTU ISO 6885
Acid number, mg KOH / g, no more
GOST 5476, DSTU 4350
Peroxide number, mmol ½ O / kg, no more
DSTU ISO 3960
Fat content,% not less
Moisture content,% no more
| < margin-bottom: 2.7em; "> DSTU 4463|
DSTU ISO 8292
|Composition||A substitute of suckling fat is a purview: used in suckling industry, at the production of soul-milk goods, hard cheeses, spreads, ice-cream, in a pastry shop, bakery industries of food industry. Advantages are in the use: it is enhanceable compatibility with suckling fat; it is a decision of problem of seasonal dependence on raw material sources; it is an increase of actual terms of fitness of the prepared products due to minimum maintenance of free fat acids and low перекисного number, that testifies to high oxidizing stability of fats; it is minimum maintenance of трансизомеров of fat acids; it is absence of the genetically-modified components; are optimum temperatures of melting and maintenance of hard триглицеридов; it is possibility to use that technological equipment and operating flowsheets, as well as for traditional dairy products; it is a wide assortment of substitutes of suckling fat for the different types of dairy products; - as a substitute of suckling fat at the production of ice-cream, improves the органолептические indexes of ice-cream; Composition: refined bleached deodorized butters and fats, including modified, эмульгатор of E471, flavour of «butter-coacervating», dye of E160a, antioxidant of E321. Organolepticheskie indexes: Consistency at a temperature from 15°С to 18°С: Homogeneous, hard, plastic. The surface of cut is brilliant or poorly-brilliant. The mat surface of cut is assumed. Color: from white to светло-желтого and yellow, homogeneous on all mass. Taste and smell: Taste and smell is clean. Taste and smell of the brought in flavours is assumed. Physical and chemical indexes. Index, units Value Method measurings Temperature of melting, оС 32-35 DSTU 4463 Anizidinovoe number, dollar no more than 2,0 DSTU ISO 6885 acidvalue, mg of KON/g, no more than 0,2 GOST 5476, DSTU 4350 the Perekisnoe number, ммоль ½ O/kg, no more than 1,0 DSTU 4570 DSTU ISO 3960 Maintenance of fat, % no less than 99,9 DSTU 4463 Maintenance of moisture, % no more than 0,1 DSTU 4463 the Mass stake of hard триглицеридов at a temperature 20 ° With, % 18-25 DSTU 4463 DSTU ISO 8292 fat is a pastry cook, fat is culinary, produced on the basis of the refined deodorized vegetable butters and fats, including modified|
|Type||substitute of suckling fat|