Affiliation
a Eurasian Foods JSC (Karaganda Margarine Plant)
b Kemerovo Institute of Food Science and Technology(University)
c Master Technologist, Holding Company “Commonwealth”
Copyright ©Ivashina et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
Taking into account the requirements on limitation of transisomers content in fatty products, quantitative determination of fatty acids with transconfiguration is needed when investigating the fatty acid composition of modified fats. This is essential when determining the regulated quantity of hydrogenated fat materials used in the receipt composition of combined products. Therefore, the mass fraction of trans-isomerized fatty acids in raw stock (hydrogenated, hydro-transesterified, and transesterified fats) determines the specific features of fatty base construction considering the medical and biological requirements for the content of lipocomplex constituents in the final product. When selecting fatty phase constituents, one should perform a complex evaluation of the composition and properties of each raw material determining the quality of produced combined products. This paper deals with various methods of fat modification. Modification of the spatial configuration of fatty acids contained in triglycerides occurs under the effect of a number of factors: high temperatures, effect of catalysts, etc. In this connection, modified vegetable oils and fats contain various amounts of trans-isomerized fatty acids. The aspects of replacing hydrogenated fats by transesterified ones have been considered in spread recipes based on standards of physiological requirements of modern people for lipids and their structural components. The data on creating the transesterified fatty compositions from vegetable oils and fats providing the predetermined consumer properties of functional fat-milk products are presented.
Keywords
Saturated,
monounsaturated,
polyunsaturated fatty acids,
balanced fat compositions,
transisomers of fatty acids,
fat modification,
transesterification
REFERENCES
- Pavlova, I.V. Osnovnye napravleniya v oblasti polucheniya i primeneniya zameniteley molochnogo zhira / I.V. Pavlova, N.V. Dolganova // Margariny, mayonezy, spredy, pischevye dobavki: materialy dokl. 2-go nauch.-prakt. seminara. - M., 2008. - S. 39.
- Tereschuk, L.V. Produkty frakcionirovaniya pal'movogo masla v proizvodstve spredov / L.V. Tereschuk, A.S. Mamontov, K.V. Starovoytova // Tehnika i tehnologiya pischevyh proizvodstv. - 2014. - № 3. - S. 79-83.
- Ekhard, F. Strukturnyy zhir s vysokim soderzhaniem stearinovoy kisloty i spred na ego osnove / F. Ekhard // Masla i zhiry. - 2014. - № 5/6. - S. 16-18.
- Handa, S. Performance and fatty acid profiling of interesterified trans free bakery shortening in short dough biscuits / C. Handa, S. Goomer, A. Sidahu // Int. J. Food Sci. and Technol. - 2010. - Vol. 45. - № 5.- P. 1002-1008.
- Jeung, H.L. Physical properties of trans-free bakery shortening produced by lipase-catalyzed interesterification / H.L. Jeung, C.A. Casimir, L. Ki-Teak // Journal of the American Oil Chemists' Society. - 2008. - Vol. 85:1- R.11.
- Long, K. Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein / K. Long, I. Zubir, A. B. Hussin, N. Idris, H. M. Ghazali, O. M. Lai // Journal of the American Oil Chemists' Society. - 2003. - Vol. 80, Issue 2. - pp 133-137.
- Raquel, C.R. Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans-Margarine Formulation / Raquel Costales-Rodríguez, Véronique Gibon, Roland Verhé, Wim De Greyt // Journal of the American Oil Chemists' Society. - 2009. - Vol. 86. - Issue 7. - pp 681-697.
- Tereshchuk, L. Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions / L. Tereshchuk // Food and Raw Materials. - 2014. - № 2. - P. 59-67.
- Osnovy gosudarstvennoy politiki Rossiyskoy Federacii v oblasti zdorovogo pitaniya naseleniya na period do 2020 goda: Rasporyazhenie Pravitel'stva Rossiyskoy Federacii ot 25.10.2010 № 1873-r // Ros. gaz. - 2010. - 3 noyab., № 5328. - S. 19.
- Strategiya razvitiya pischevoy i pererabatyvayuschey promyshlennosti Rossiyskoy Federacii do 2020 goda: Rasporyazhenie Pravitel'stva Rossiyskoy Federacii ot 17.04.2012 № 559-r // Spravochno-pravovaya sistema «Garant» [Elektronnyy resurs] / NPP «Garant-Servis».
- Politika zdorovogo pitaniya. Federal'nyy i regional'nyy urovni / V.I. Pokrovskiy [i dr.] - Novosibirsk: Sib. univ. izd-vo, 2002. - 344 s.
- Spirichev, V.B. Obogaschenie pischevyh produktov vitaminami i mineral'nymi veschestvami. Nauka i tehnologiya / V.B. Spirichev, L.N. Shatnyuk, V.M. Poznyakovskiy; pod obsch. red. V.B. Spiricheva. - 2-e izd., ster. - Novosibirsk: Sib. univ. izd-vo, 2005. - 548 s.
- Avstrievskih, A.N. Produkty zdorovogo pitaniya: novye tehnologii, obespechenie kachestva, effektivnost' primeneniya / A.N. Avstrievskih, A.A. Vekovcev, V.M. Poznyakovskiy. - Novosibirsk: Sib. univ. izd-vo, 2005. - 416 s.
- Doklad o situacii v oblasti infekcionnyh zabolevaniy v mire: ispolnitel'noe rezyume / Vsemirnaya organizaciya zdravoohraneniya. - Zheneva, 2011. - 21 s.
- Zdorov'e Rossii: atlas / pod red. L.A. Bokeriya. - 8-e izd. - M.: NCSSH im. A.N. Bakuleva RAMN, 2012. - 408 s.
