Plakhotna Y. The technology of functional fat emulsions on the basic of partial acylglycerols and structured lipids

The object of research: functional fat emulsion technology. Aim: scientifically grounding and development of fat emulsions technology on the basic of fat compounds with high physiological characteristics. Research methods and equipment: high-temperature gas-liquid chromatography with the use of chromatograph Clarus 500 Gas Chromatography. Liquid chromatography using chromatograph Waters 2690, method of rotational viscometry using viscometer Brookfield DV-II +, microspectroscopy method of using microscope MPD-1, equipped with a digital camera Sony DSC-W30, scanning electron microscopy method using microscope REMMA-101, Rancimat method using the device 743 Rancimat, standard methods, mathematical methods for modeling and optimizing using the software packages Statistica and Excel. Theoretical and practical results: the technology of functional fat emulsion with the use of enzymatic reactions products - structured lipid and diacylglycerol enriched oils was elaborated. Mayonnaise emulsion formulations on the basis of functional oils were created and instrument and technological process layout was proposed. Drafts of technical specifications and technical description for new types functional fat products - "Oliya dietichna" and mayonnaise "Slim" on its basic were worked out. Physiological effect of structured lipids and functional emulsion on the processes of fat metabolism in the body was established. Novelty: effective conditions of enzymatic hydrolysis and esterification were defined for the first time, the dependence of the yield of target products on the main process parameters was obtained. Correspondence of the enzyme Solizim to the Michaelis-Menten kinetics was proved. The rational process conditions for enzymatic interesterification of fats were estimated. For the first time it was proven, that structural properties of the functional high-fat mayonnaise obeys Herschel-Bulkley model. Increased resistance to oxidation of structured lipids and diacylglycerol enriched oils and emulsions based on them was demonstrated for the first time. Degree of implementation: The technology of enzymatic transesterification for structured lipids production was pilot-scale tested at "Illichivsk fat-and-oil combinat" (Illichevsk city, Odessa region), where 150 kg of structured lipids was produced (Patent of Ukraine № 51297). The results of the thesis are used in the learning process of the technology of fats and fermentation products department of NTU "HPІ", in the course and degree planning. Field of use: fat-and-oil and food industries.