Kushch S. Forming of the assortment of sandwich margarines of higher biological value

The thesis is devoted to scientific basing of assortment forming and working out the recipes of new soft sandwich margarines on the basis of fatty raw material including vegetable additions and their commodity characteristic. It was proved the usefulness of using the extracts of stevia leaves, parsley leaves, fruits of ashberry, elamine, iodinecasein, chicorlact, inylin, oligofructose, lemon ether oil in the composition of soft margarines recipes for rising their biological value. With the help of statistic mathematical methods of information processing the aim of which was optimization of fatty acid composition it was designed fatty basis of new margarines changing hydrogenised fats into reesterification with simultaneous mixed rape and sunflower oil. It was estimated new margarines on the complex of organolaptical, physics-chemical, structure-reological, microbiological indexes and indexed of safety. It was founded regularity of inuline influence chicorlact, elamin on structure - reological characteristic of production. It was also investigated the influence of additions which were used, packing materials (tubes and glassed) different temperature conditions on changes in quality of new margarines and determined limited terms of their keeping. It was also determined social-economic effect from production and selling new margarines, worked out standart documentation and received declarative patent of Ukraine on useful model.