Abstract

The efficiency of action of antioxidant-emulsifying complex (AEC) with the use of red palm oil and lecithin in the production technology of mayonnaise sauces is theoretically proved and confirmed by experiment. It has been es-tablished that addition of AEC into a fat base of emulsion products promotes braking of oxidation in a product. The bal¬anced fat bases are simulated due to the use of liquid vegetable oils of various fatty-acid groups such as oleinic, linoleic, linolenic acids. The dependence of efficiency of an antioxidant-emulsifying complex on the percentage of lecithin, red palm oil and linolenic acids in a finished product has been established. The optimum ratio of components of antioxi¬dant-emulsifying complex has been obtained. New formula and technology of mayonnaise sauce production are scien¬tifically proved.

Keywords

Mayonnaise sauce, an antioxidant, lecithin, red palm-oil.

REFERENCES

1. GOST R 53595-2009. Mayonezy i sousy mayoneznye. Pravila priemki i metody ispytaniy. – Vved. 2011-01-01. – M.: Standartinform, 2010. – 30 s.
2. Doronin, A.F. Funkcional'nye pischevye produkty / A.F. Doronin, L.V. Ipatova, A.A. Kochetkova, A.P. Nechaev, S.A. Hurshudyan, O.G. Shubina; pod red. A.A. Kochetkovoy. – M.: DeLi print, 2008. – 282 s.
3. Ipatova, L.G. Zhirovye produkty dlya zdorovogo pitaniya. Sovremennyy vzglyad / L.V. Ipatova, A.A. Ko¬chetkova, A.P. Nechaev, V.A. Tutel'yan. – M.: DeLi print, 2009. – 396 s.
4. Tutel'yan, V.A. Funkcional'nye zhirovye produkty v strukture pitaniya / V.A. Tutel'yan, A.P. Ne¬chaev, A.A. Ko-chetkova // Maslozhirovaya promyshlennost'. – 2009. – № 6. – S. 6–9.
5. Kornena, E.P. Ekspertiza masel, zhirov i produktov ih pererabotki. Kachestvo i bezopasnost' / E.P. Kornena, S.A. Kalmanovich, E.V. Martovschuk i dr.; pod obsch. red. V.M. Poznyakovskogo. – Novosibirsk: Sib. univ. izd-vo, 2007. – 272 s.