STUDY OF THE ANALYSIS PROCESS OF THE COMPOSITION OF FATS AND OILS USED IN MARGARINE PRODUCTION
Keywords:
Interesterified fat, margarine, palm oil, milk fat replacer, soybean oil.Abstract
This article presents the scientific results and research process related to the compositional analysis of fats and oils used in the production of margarine under laboratory conditions. It is well known that the quality and nutritional value of margarine depend not only on technological factors but also directly on the quality of the raw materials used. For this reason, in our research, we set the objective of studying the composition of the raw materials applied in margarine production.
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