Abstract
The purpose of this work is the use of butter as a raw material for the production of spreads using vegetable oils, the creation of new functional products, determining their composition and properties. In the work the improved functional food product with the raised qualitative characteristics is received and the technique of its reception is developed. Created functional products contain residues of essential fatty acids and a complex of vitamins, are easily absorbed by the human body and can be used for healthy eating.
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