Properties and composition of margarine
This article discusses the properties and composition of margarine, margarine quality assessment on completeness of labeling, organoleptic and physico-chemical parameters. There was taken the sample of margarine «Home». The quality of margarine should correspond to GOST R 51074-2003 «Food products. Information to the consumer. General requirements» and GOST R 52178-2003 «Margarine. General specifications». Of organoleptic characteristics were determined taste, smell, texture, appearance and color. Of physico-chemical parameters of margarine were determined mass fraction of moisture and mass fraction of salt. The sample meets all the requirements.