The article shows the necessity of the development the technology of butter’s enrichment with carrot powder. Technological operations are given and modes of enriched butter production are established. It is suggested to use a carrot powder additives produced by convective and cold spray drying for enrichment. The images of microstructure of aqueous solutions of selected powders are given in the article. It is established that only the suspension of the powder of cold spray drying contains particles of 20-80 microns large and particles of 1-5 microns. It is also indicated that they participate in the formation of structure between powder parts. The structure between the additive’s particles (convective drying) is formed slightly. Butter enriched with carrot powder was investigated. It was established that introduction of additives improves the organoleptic properties of enriched butter and simultaneously improves the performance of the structure and consistency. It was suggested that due to the introduction of powder in butter the extra space is formed between additive and butter particles. This increases the hardness of the butter and improves its heat resistance and plasticity. This assumption is consistent and is supported by studies of additives’ microstructure. It is set that the powders obtained by different drying technologies influence differently the structures’ formation of enriched butter. A products’ fat phase was studied by differential scanning calorimetry. By diffraction pattern it was found that introducing carrots powder impedes recrystallization of glycerides during the enriched butter storage. It is set, that additive’s introduction and the way of their obtainment differently influence the crystallization process in enriched butter.
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