Enzymatic reetherification of fats has numerous technological and economic advantages, which makes its large-scale implementation highly efficient. Unlike chemical modification, enzymatic reetherification demonstrates a greater specificity, typical of the catalytic action of lipase, and a higher controllability. Lipases with positional specificity cause redistribution of fatty acids to occur only in extreme provisions of triglycerides. In addition, this method is 1.5 times lower than hydrogenation of fats. The authors used the facilities of an innovative laboratory provided by JSC Eurasian Foods Corporation to conduct practical research on reetherification of fatty mixes. The main objective was to study the effect of the fats obtained by fermental reetherification on the quality indicators of butterfat substitutes. The research featured the input products to be used in the formula of reetherified fat and prepared fat mixes for butterfat substitutes. The paper describes the process of enzymatic reetherification of mixes of oils and fats, prepared reesterified fats, and buttermilk substitutes obtained from reetherified fats. The process involved a sequence of reactors filled with Lipozyme TL IM, a granulated substance of a microbic 1.3-specific lipase. The lipase was obtained from Thermomyces Lanuginosus, which had been immobilized with silica gel. The obtained products conformed to the butterfat standards in that they contained 16–2% of polynonsaturated fatty acids, no transisomers of fatty acids, ≤ 38% of palmitiny acid, and ≤ 5% of solid triglycerides at 35 of °C. The melting temperature was under body heat. The resulting characteristics of butterfat substitutes make them high-quality dairy products.
The article reveals technological aspects of using different types of egg products in mayonnaise production technology. The authors studied the chemical composition of different egg products being used in mayonnaise production technology. The authors studied egg powder, dried egg yolk, enzymatically hydrolyzed dried egg yolk, salted pasteurized liquid egg yolk, egg mixture, and frozen yolk. Based on the obtained data the authors calculated minimum proportions of egg products which are sufficient for producing high quality mayonnaise which complies with the requirements of the standard. The article reveals the results of the research which show the influence of different types of egg products traditionally used in mayonnaise production technology on the organoleptic, physical and chemical properties of the final product such as its consistency, look, stability of undisturbed emulsion, acidity, oxidative deterioration indicators during storage. Study of organoleptic quality indicators of the produced kinds of mayonnaise showed that introduction of egg products in minimum proportions does not lead to the sufficient changes in taste and color of the obtained products. But the samples which include dried egg yolk have heavier and thicker consistency than the samples with whole egg products. The authors developed the recipes and production technology of different types of mayonnaise with mass fraction of fat equal to 67% using different egg products including dried egg yolk modified by phospholipase. That type of egg yolk modification made it possible to guarantee the required viscosity of the product, emulsion stability as well as homogeneous creamy structure. This allowed to use less egg products but did not influence organoleptic properties of the traditional mayonnaise. The authors studied the quality of the produced mayonnaise and checked their organoleptic, physical and chemical properties on compliance with standard requirements.
The resources of natural solid fats that used in various branches of the food industry are limited. As a result, they are often substituted by chemically and physically modified fats. Until recently, hydrogenation was the main method of modification of fats. Modification allows for products with a high hardness and sufficient resilience to oxidation due to a large amount of trans-isomers. Since the legislation in the sphere of food industry is changing, producers have to look for new solutions for fat-containing products that would correspond with the new restrictions for trans-isomers of fatty acids. The present paper contains a review of modern methods of modified fats production with a reduced content of trans-isomers of fatty acids. It also features some theoretical and practical aspects of multistage fractionation of tropical oils. The authors describe the characteristic of the products of palm oil fractionation and give some recommendations on how various fractions can be applied in milk-containing products. The research included a comparative analysis of various ways of interesterification applied in world practice of jellied fats production. The experiment included interesterification of mixes of the fractioned solid and liquid vegetable oils that can be used in milk-containing products. A specific ratio of raw ingredients in the initial makes it possible to achieve the required technological properties of the final product, as well as to increase its biological efficiency due to linoleic acid. Plastic fats reduce or completely cut the consumption of hydrogenated fats in milk-containing products while increasing their nutrition value, shelf life, and trans-isomeric indicators.
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