Zeitschrift für experimentelle Lebensmittelchemie

Use of Local and Non-conventional Raw Sources in Technology of Preparation of Emulsion

Abstract

Azim Oltiev*,Sulaymanova GH

The butter on its taste-aromatic properties is the quality standard for the majority of types of emulsion fat-and-oil products intended for the technological purposes and direct use in food. Recently majority technological and inexpensive components of compounding of fatty emulsion have superseded traditional raw components. Despite that, reference taste and aroma fatty emulsion product still are traditional notes of sour-creamy and sweet-butter.