Tyshchenko O. Scientific substantiation of the technology of oil and fat encapsulated semi-finished products for culinary and confectionery products

Innovative technologies, equipment and lipid encapsulation processes of food raw materials are reasonably and practically implemented in the thesis work, which allow to create a new scientific and practical direction for their use in food technology and develop theoretical concepts about the structure of polycomponent systems using ionotropic polysaccharides in capsules with internal hydrophobic content. Theoretical models are developed and tested for adequacy, patterns are determined, and the kinetics of capsulation processes are studied, the technological parameters of “food raw material lipids – shell former” capsules formation are justified by vertical coaxial extrusion in air during unauthorized disintegration and in oil deodorized for forced controlled decomposition. The technology of capsulated sunflower oil, olive oil, fortified oils, refractory fats is scientifically substantiated and developed; parameters of technological processes and technologies of food products using lipids of food raw materials - dressing, structured olive, flour, confectionery, culinary products and the like. Specialized equipment and industrial lines for the production of food raw materials encapsulated lipids is developed and tested. A set of new data characterizing organoleptic, physical, physico-chemical, microbiological and toxicological indicators, nutritional value of a new product is obtained, the conditions and periods of storage are scientifically grounded. Regulatory and technological documentation are developed and approved, the mass production of new products in food enterprises in Ukraine and abroad are introduced, the socio-economic effect of the introduction is analyzed.