The object of the study is the technology of fatty foods with predetermined properties and the creation of fatty bases of products for multipurpose use. The purpose of the work is to provide a scientific substantiation of the calculation method for the creation of formulations of fatty products of multipurpose use, based on the determination of the acylglycerol composition of the raw components and the corresponding physicochemical indices. In the course of this work, theoretical and experimental methods of research were used. The triacylglycerol composition of vegetable oils is determined using the Hewlett Packard HP-6890 gas chromatograph. Characteristics of melting and crystallization are determined using a differential scanning calorimeter Q20, the content of solid and liquid triacylglycerols of the experimental mixtures is also determined by differential scanning calorimetry and the method of nuclear magnetic resonance «The minispec mq 20»; data processing using differential scanning calorimetry was performed using TA Universal Analysis software package. Physical and chemical parameters of mixtures are determined according to standard methods. For planning of experiments and processing of experimental data, mathematical methods using the software package Statistica were used. The calculation of the fatty basis with the given physical and chemical parameters was carried out using software packages MathCad and Microsoft Excel. Theoretical and practical results: scientifically substantiated technology of fat products with predetermined properties and creation of fatty bases of products of multipurpose purpose; experimentally confirmed the working hypothesis about the possibility of creating fat recipes with given properties by the calculation method; the dependence of the melting processes on crystallization by the method of differential scanning calorimetry in the temperature range from 60 °C to minus 40 °C; in particular, the coordinates of the characteristic points of phase transformations (total 15) and the dependence of the physical and chemical properties of fatty mixtures on the determinant (content) of the triacylglycerols are established; depending on the calculation of the composition of the fatty mixture with the given properties, depending on the triacylglycerol composition of the initial raw components; a comparative analysis of experimental data on the melting and freezing temperatures, as well as the content of solid triacylglycerols produced by standard methods and the DSC method. Scientific novelty. In the dissertation work a fundamentally new methodological approach was introduced in the creation of formulations of oily products with the use of the calculation method: for the first time a methodology for calculating the composition of fatty mixture with predetermined properties, depending on its triacylglycerol composition, was developed, which allowed the calculation method to determine the mass fraction of components in the fatty mixture; for the first time new scientific data on the coordinates of the characteristic points of phase transitions in the DSC diagrams during melting - crystallization of binary mixtures of palm olein and palm stearin has been obtained, which allowed to determine temperature intervals of melting and crystallization processes; for the first time, quantitative dependences of melting temperatures were established - the hardening and the content of solid triacylglycerols from the triacylglycerol composition of model fatty mixtures, which allowed to predict the physical and chemical parameters of the fatty mixture; further development of theoretical understanding of the processes of melting-crystallization of fatty mixtures was obtained, in particular, the boundaries of phase transformations of binary mixtures of palm olein and palm stearin in a wide range of temperatures were established for the first time, which would reveal the interaction of fats in mixtures. The degree of implementation: the results of work are introduced into the educational process of the technology department of fats and fermentation products NTU «KhPI» during the teaching of disciplines «Technology industry. Technological calculations, accounting and reporting in the industry» and «Modern directions of development of technology of processing of fats», in course and graduation design, as well as research work of students in specialty 181 «Food Technologies» and specialization 181.01 «Technology of fats, fat substitutes and essential oils» and industrial tests were carried out at the enterprise of LLC «MMK Complex», a calculation method for the production of fat mixtures, and a pilot-industrial batch of the fatty basis of margarine for «puff pastry» was produced. Sphere of use: the oil-and-fat industry, margarine, confectionery products and food-concentrate, baking, dairy industry.
