Udovenko O. New type of confectionery (culinary) fats for functional purposes

The dissertation is devoted to scientific substantiation and development of technology of modification of fatty raw materials with reception of fats of culinary purpose. A working hypothesis is formulated to improve the technology of fat modification by esterification of fatty acids with high molecular weight alcohols in contrast to traditional fats – fatty acid esters and trihydric alcohol glycerol, which eliminates the formation of glycidol esters. Theoretical and experimental research methods were used in the process of work performance. The fatty acid composition of oils and the structure of oil acylglycerols were determined by gas-liquid chromatography. Research of organoleptic and physicochemical parameters of special purpose fats - by standard methods according to DSTU and DSTU ISO; Quality indicators of bakery products are determined according to DSTU 7045. Resistance to oxidation of test fats is determined by the method of accelerated oxidation on the device "OXITEST" and the method of Rancimat. Mathematical methods using MathCad and Microsoft Excel software packages were used to plan experiments and process experimental data. A mathematical description (in the form of a regression model) and rational conditions for the technology of enzymatic esterification of fatty acids with high molecular weight alcohols: reagent ratio – 0.9 mol/mol, interaction duration - 240 min, process temperature – 60 °C, which provides maximum yield the target fraction of 99.42%. A mathematical description (in the form of a regression model) and rational conditions for the technology of esterification of fatty acids with high molecular weight alcohols with a chemical catalyst: reagent ratio – 0.98 mol/mol, interaction duration – 280 min, process temperature – 172 °C, which provides the maximum yield of the target fraction is 96.87%. All ether samples were found to have a significantly lower kinematic viscosity than sunflower oil. The antioxidant stability of ester samples, which is 3.4–6.8 times higher than sunflower oil, was determined. It is experimentally established that after 30 cycles of frying the values of acid and peroxide numbers correspond to the normative documents for food fats. The value of the peroxide value of the developed frying fat after 30 frying cycles is 1.18 ½ O/kg, which is 20.1 times less than for traditional frying fat. After deep frying, the residual content of developed cooking fat in the product is 1.24 times less than when frying in sunflower oil. Formulations of liquid culinary fats of high nutritional value, which contain vegetable oil and palm olein in a ratio of 70:30, have been scientifically substantiated and developed, which ensures the preservation of high organoleptic characteristics, in particular, transparency. The antioxidant stability of the developed mixtures was established, which increased in comparison with the initial oils: for the mixture of sunflower oil and palm olein 1.2 times, and for the mixture of soybean oil and palm olein 1.26 times. The technology of specialized fats based on palm stearin is scientifically substantiated. Rational conditions for obtaining the following fats have been established: the amount of Lipozyme TL IM enzyme - 12% by weight of fatty acids; molar ratio of fatty acid: ethyl alcohol - 1: 3; process temperature - 60 ° C; the duration of the process - depending on the required qualifications. It is established that the obtained fats in terms of quality meet the requirements of regulatory documents, which are provided for special purpose fats. The technological scheme of production of modified cooking fats is offered. Developed and agreed technical conditions TU U 20.5 - 1225000194 - 001: 2019 fats modified vegetable confectionery, culinary, baking and dairy industry. The approbation of the production of modified culinary fats by esterification of fatty acids with high molecular weight alcohols in industrial conditions at the enterprise of VP ZZHK LLC "Shchedro" was carried out.