Sokol G. Technology of interesterification process of fats with receiving of food surface-active matters

The object of investigation: the technological process of receiving of surface-active matters with the using of food fats and acids. Purpose of work: development of the scientifically grounded technology of receiving of food surface-active matters with the using of food fats and acids. Techniques of investigation: stalagmometric method; method of IR-spectroscopy; method of volumetric analysis; chromatographic methods, standard techniques; mathematical methods with the using of programm software MathCad and Microsoft Excel. Theoretical and practical results: the technologies of receiving of food surface-active matters on the basis of processes of ethanolysis of food fats and interesterification of ethyl esters of food acids with food fats are developed. The project of technical and norms regulations for new sort of product - margarine with the using of new food SAM has been developed. Novelty in science: for the first time it has proven that the reactionary mixture got by the ethanolysis of fats is effective emulsifier due to maintenance of incomplete acylglycerols. The terms of process of ethanolysis which provide formation of monoacylglycerols no less than 35 % are certain. It has proven that the application of acid catalysts at the ethanolysis of fats provides the greater output of monoacylglycerols (35 %) what alkaline catalysts (12-17 %). For the first time the possibility of receiving of incomplete ethers of glycerol of fat and polyfunctional organic acids (citric and suckling) with the using of process of etherification of low-molecular acids by ethyl alcohol and subsequent interesterification of food fats has proven. The terms of process of interesterification of food fats by the ethers of polyfunctional organic acids which provide maximal emulsifying properties of the got product of process are certain. The new scientific information of the between phase pull in the system "water-butter" with addition of new fatsoluble emulsifiers is got. For the first time the possibility of receiving of proof emulsions of both direct (mayonnaise) and reverse (margarine) types with the using of new food SAM got on the offered technologies has proven. Level of approbation: the results of the thesis are used in educational process of the Dept. "Technology of Fats and Fermentation products" NTU KhPI during preparing the specialists according the specialization "Food-stuff technology and engineering" of the speciality 7.0091705 "Technology of fats and fat substitutes". The testing of the food meal has been carried out during the margarine production in the testing lab of closed joint-stock company "Zaporozhskiy MZhK" (Zaporozhia). The point of usage: oil-fat and food-stuff industry.