66 person every day. Protein-the main source of essential amino acids-plays the role of building material in the process of cell development and metabolism in the organism. Lack of proteins in the diet can lead to a decrease in the protective properties of the organism, disrupt digestion processes, blood formation, the activity of the central nervous system or weaken mental activity. It is well known that about half 1. Introduction Human nutrition is the main factor in ensuring and improving health. For the proper functioning of the human body, about 600 essential nutrients are needed daily. Proteins-the most important component of the six main components of food should be present in the nutrition of every
The main methods of obtaining fractionated oils and fats have been analysed. They involve three essentially different processes of fractionation of acylglycerols: dry fractionation, aqueous fractionation with a detergent, and solvent fractionation. Considerable attention has been paid to determining the conditions for fractionation of sunflower oil modified in its fatty acid composition. It has been emphasised that using stearic sunflower oil free from trans fatty acids as a source of fats is a topical task. The practical importance of complex research on fractional crystallisation of stearic sunflower oil has been substantiated. The experiments have allowed establishing the fatty acid and triacylglycerol composition of the oil of the new line of sunflower seeds of the saturated type Х114В (stearic type). The structure of its acylglycerols has been mathematically determined. Data have been obtained that besides the increased stearic acid content (9.1% of the total fatty acids), the oil under study also contains a significant amount of the disaturated–monounsaturated fraction of acylglycerols (6.16%). The method of fractionating sunflower oil of the stearic type, which has been scientifically substantiated, involves one-stage fractional crystallisation from the melt. The conditions of fractional crystallisation have been experimentally established: the crystallisation temperature range (+6 – +9°С), the crystallisation time (38 days), and the cooling rate (≈0.0051°С/s). The target fraction of sunflower oil of the stearic type has been obtained. It differs from the original oil in its fatty acid and acylglycerol composition. The yield of this oil fraction was 24.57%. It has been found that the fatty acid composition of this fraction has a content of palmitic acid increased by 0.9% and that of stearic acid higher by 3.3%, while its linoleic acid content decreased to 41.9%. The total amount of saturated fatty acids in the target fraction sample is 19.8% of all fatty acids. It has been found that the proportion of disaturated–monounsaturated acylglycerols in the target fraction increases by 3.27%. The resulting target fraction will be useful in flour and confectionery technologies as a substitute for fats containing trans fatty acids
The issue of obtaining fat compositions with a reduced content of saturated and trans fats by the method of oleogelation has been studied. The relevance of complex research on the development of oleogels is substantiated. It has been established that oleogels in the near future can become substitutes for fats obtained by partial hydrogenation, interesterification or fractionation. Proposed fats to create a dispersed medium (fat base) oleogel, namely sunflower and palm oil, chicken fat. The expediency of using these fats is emphasized. The physicochemical parameters of sunflower and palm oils, chicken fat were experimentally determined, in particular, by the method of differential scanning calorimetry, the process of melting and crystallization of selected fats was analyzed. Particular attention is paid to the study of the melting and crystallization curves of these fats. The content of solid triacylglycerides (STG) in fats was experimentally established depending on temperature. It has been shown that the content of STG in palm oil is higher than in chicken fat (7.87 versus 3.27%), therefore it is proposed to use palm oil and chicken fat together with liquid oils, such as sunflower, to obtain oleogel fatty bases with melting temperature in the range of +34-+38 ºC. A mathematical model has been developed for the dependence of the melting point on the proportion of ingredients in the oleogel dispersed medium. A formulation of a dispersed medium with a melting point of +34.05 °C was obtained, in which the content of ingredients (%, wt.) is: sunflower oil 15; palm oil 60; chicken fat 25. The effect of the content of the dispersed phase - vegetable wax - in the range from 1 to 5% on the melting temperature of the simulated oleogel disperse medium was studied. The results showed that the rational content of vegetable wax in the simulated oleogel is 1.5%. The use of the oleogelation method can help provide the fat composition not only with the required technological properties, but also by reducing the amount of saturated and trans fats - a positive fatty acid profile, and as a result, make the final food product more beneficial to human health. The resulting oleogel composition will be effective for use in flour and confectionery technologies instead of fats containing saturated and/or trans fats.
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