Development of biotechnologically transesterified three-component fat systems stable to oxidation

Abstract

The object of the research is the period of induction of accelerated oxidation of biotechnologically transesterified fatty systems that do not contain trans isomers of fatty acids. The paper defines the rational ratio of fatty raw materials in mixtures for biotechnological transesterification. The results obtained make it possible to develop biotechnologically transesterified three-component fat systems (palm stearin, coconut and sunflower, or soybean, or corn, or sesame oil) to obtain substitutes for milk fat. The proposed calculation of melting points of transesterified fat systems of a wide range of ratios of raw components allows us to justify such rational ratios of components that allow obtaining finished products with a melting point of 33.0...33.5 °С. It is effective to use the products of the developed composition in view of the technological requirements of consumers for their oxidizing capacity. The data obtained in the work are explained by the fatty acid and antioxidant composition of low-melting components of fat systems in a different range of their ratios, which determines different technological properties, in particular, the melting point and stability to oxidation of finished products. A feature of the obtained results is the competitiveness of the obtained fat systems, which are characterized by the absence of atherogenic components and the presence of biologically valuable polyunsaturated fatty acids in the composition. The results of the research make it possible to minimize the cost of raw components while preserving the nutritional value and technological characteristics. An applied aspect of using the scientific result is the possibility of expanding the range of milk fat substitutes with high nutritional value

Development of the composition of anoxidation-stable dressing with high nutritional value

“…For health oils, the determining factor is the ratio of essential fatty acids in triacylglycerols. But it is worth noting that the formula of the so-called "ideal fat" with fatty acid composition: oleic -50 %, linoleic -20 %, saturatedno more than 30 %, does not take into account the content of α-linolenic acid [3,8]. However, no vegetable oil in nature has a balanced fatty acid composition in terms of human nutrition physiology.…”