Shemanska E. Technology of functional fatty products on the basis of phospholipids and essential fatty acids

The object of investigation: the technology of functional phospholipid fatty products of enhanced biological valuable. Aim of investigation: scientific determination and development of technology of functional fatty products on the basis of phospholipids and essential fatty acids. Techniques of investigation: standard techniques; chromatographic methods; method of nuclear-emissive spectrometry with induction bound plasma; method of infrared spectroscopy of neighbouring ragion; mathematical methods using programm software MathCad and MicrosoftExcel. Theoretical and practical results: the technology of functional fatty products on the basis of phospholipids and essential fatty acids has been developed. The equipment process flowsheet and project of norms regulations for phospholipid fatty product KTIOL-BIO have been developed. Novelty in science: for the first time the scientific orientation of functional fatty products creation on the basis of phosphatidic concentrated product using lipidic additive as flaxseed oil of first cold press extracting has been proposed. The new data about fatty acids and mineral substances composition of phospholipidcontented stuff and biological valuable of individual vegetable oils of first cold press extracting as the sources of omega-3 (?-linolenic) acid have been obtained. The perspective phospholipid fatty products KTIOL-BIO with correlation of omega-3/omega-6 fatty acids 1:3,5 – 1:0,9 that belong to polyfunctional physiologically active substance have been obtained for the first time. The advisability to use the addition KTIOL-TDK for prevention of oxidizing process in flaxseed oil and phospholipid fatty product KTIOL-BIO has been grounded. The novelty and priority of technological developments has been proved by patent of Ukraine for investigation. Level of approbation: the results of the thesis are used in educational process of the Dept. «Technology of Meat, Meat and Fat-and-Oil Products» National University of Food Technologies during preparing the students of the speciality 7.091705 and 8.091705 «Technology of fats and fat substitutes». The testings of the product KTIOL-BIO as a emulsifying agent and bioactive addition has been carried out during the mayonnaise production in the public company «Kiev margarine plant». The point of usage: oil-fat and food-stuff industry.