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Home >Food Processing: Techniques and Technology > Archive > Volume 12, Issue 1, 2009 > Fatty bases designing for cream-and - vegetative spred of universal purpose
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Fatty bases designing for cream-and - vegetative spred of universal purpose

Lubov V. Tereshchuk a
,
Shishkina Tatiana. Leont'evna. b
Affiliation
a ГОУ ВПО "Кемеровский технологический институт пищевой промышленности"
b Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Copyright ©Tereshchuk 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
It's been investigated the opportunity of increasing of spreds' antioxidative stability as in storage process as in roasting by optimization of fatty-acid composition of their fat base. The literary data have been analyzed due to which it's been possible to develop a criterion for quantitative estimate of antioxidant stability named by oxidant number. On the base of test data it's been defined an optimal oxidation number for fatty base. With help of the calculated method a fatty-acid composition of fatty base has been defined allowed to get a product with a required oxidation number. It's been developed an antioxidative complex on the base of natural components of natural origin increasing antioxidant stability. There were constructed several fatty-acid composition of which would bring near ratio of fatty acid to the product described above.
Keywords
Fatty-acid composition, fat(ty) base, antioxidative stability, oxidation number, designing
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Contents
Abstract
Keywords
References
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