Rashevska T. Scientific foundations of technology and formation of a nanostructure of butter with plant food additive

In terms of theoretical summarizing and experimental researches based advisability for use of polysaccharides and plant food cryopowders made from traditional and untradi-tional raw materials in producing of butter, scientifically based and developed technolo-gies of butter daily, dietetic and medical-preventive destination; had been researched influence of plant food additives of phase transformations of butterfat, interaction of water and fat phases and on forming of micro- and nanostructure of product, obtained data should be a theoretical basis for detectable branch - creation of nanotechnologies of butter with functional destination and other food technologies. Were developed theoretical postulates about forming of amorphous-crystalline phase of butterfat, fractions and butter, introduced mathematical model of glycerides fractionation process. Was developed theoretical basis of butter nanostructure forming. For the first time were detected nanopores in butterfat structure and obtained image of moisture nanodrops and their quasionedimensional chains. Was proved continuity of waterphase in butter, which exist exactly on nanolevel. Was introduced model of permolecular selforganization of nanostructure and mechanisms of selforganization of its elements, was developed hierarchy of selforganization of butter nanostructure and introduced classification of its elements. Were obtained changes of micro- and nanostructure of varieties of butter with polysaccharides and cryopowders and their influence on structural- Theological measures and inhibition of microbiological and biochemical processes of fat oxidation.