Piven' O. TECHNOLOGY OF STABILIZATION OF FOOD FATS CONCERNING OXIDIZING DAMAGE

Object of research: technological process of stabilization of food fats and fat-containing products concerning oxidizing damage. The purpose of research: development of the new scientifically proved technology of stabilization of food fats concerning oxidizing damage. Methods of research: a nuclear magnetic resonance, a gas chromatography, atomic-absorption method, colorimetric, volumetric methods, a method of infra-red spectroscopy, physical, chemical and organoleptic methods. Theoretical and practical results, novelty: quantitative dependence (in the form of mathematical model) shelf life of confectionery fat from mutual influence of the basic physical and chemical parameters defining stability of confectionery fats to oxidation is established; it is revealed synergetic effect at use of three fat-soluble extracts from vegetative raw material (bark of oak, leaves of sage, green tea); The principle "capsulat" nut and sunflower kernels is offered by a blanket of the stabilized palm oil which allows to slow down process of accumulation peroxide connections and free fat acids. Reliability of the received results is provided experimentally. A degree of introduction: it is introduced on Lvovskiy fat-and-oil industrial complexes. and the Kharkov biscuit factory. The field of application: is the fat-and-oil and the confectionery industry.