Abstract
The current trends in the production of new types of fat products, set the most promising of them have been generalized, systematized and analyzed. The authors have rationalized the effectiveness areas to create composite mixtures of fats and by-products of conventional and unconventional untrimmed raw materials. The analysis of strategic prospects and risks of production of functional vegetablefat composite mixtures for the production of flour products in the modern market economy have been carried out. It is established that the potential of nonfatfree products of grain crops processing in this aspect is practically not studied.
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