Podlisna O. The improvement of the enzyme technology of the functional margarines fat base

The object of research: technology of the functional margarines. Aim: improvement of the enzyme technology of the functional margarines fat base, enriched in diacylglycerols and structured lipids. Methods: gas-liquid chromatography using a Clarus 500 Gas Chromatography; X-ray diffraction analysis using a diffractometer ДРОН-3М; polarization and scanning microscopy using polarizing microscope MPD-1 with digital photocamera Sony DSC-W30 and scanning electron microscope REMMA-101; nuclear magnetic resonance using pulsed NMR spectrometer Minispec mq40; statistical methods using the software packages Statistica 9 and Mathcad 14. Theoretical and practical results: composed formulation and technical requirements on soft margarine "Fitness". Developed technological scheme of functional margarines production: grounded an effective technological parameters of manufacturing processes. Received the fat product with high physiological properties. Scientific novelty: the first time determined the optimal parameters of enzymatic hydrolysis and acidolysis of fats using mathematical modelling methods. Thermodynamical parameters were determined for the first time and the conclusion about the effect of each reaction, that occur during enzymatic acidolysis, in the whole process was made. Degree of implementation: results of the thesis are used in the learning process of Technology Fats and fermentation products Department of NTU "KPI" in the course and graduation designing. Introduced technology testing in "llichivs'k oil and fat plant " (c. llichivs'k, Odes'ka Oblast') where were produced batch of fats and margarines rich in diacylglycerols with high functional-technological properties. Field of use: oil and fat, food industries.