Vitamins and plant saponina in production of functional margarines and spreads possessing antioxidant properties

Abstract

The composition of margarine products and spreads with the increased emulsion stability and prolonged expiration date is developed in the factory laboratory. A distinctive feature is the use of plant saponins as emulsifiers and ascorbic acid as an antioxidant water-soluble component. The use of these additional ingredients makes margarines and spreads the products of functional food. It is established that the use of saponins and vitamins with antioxidant properties increases the expiration date of the product. It was shown that the licorice saponins and ascorbic acid inhibit hydrolysis and lipid peroxidation (the speed of growth of acid number and concentration of malondialdehyde).