Havriushenko K. New modified fats for confectionery products. Technology, properties, application.

The object of research – the technology of new modified fats for confectionery. The subject of research – technological parameters of the esterification and amonolysis process; physicochemical, microbiological, biochemical properties of new modified fats. The dissertation is devoted to solving a topical problem - the creation of modified fats for the confectionery industry, which have a positive effect on human health and can be produced from domestic raw materials. The dissertation covers a fundamentally new approach to healthy human nutrition, based on changing the form of derivatives of fatty acids that enter the diet, from esters of trihydric alcohol - glycerin to esters of monohydric alcohol - ethanol. This approach allows you to create new modified fats with a selective set of safe and useful fatty acids. This improves the technological properties of modified fats, particularly in the confectionery industry. Advanced technology has been developed, as well as theoretically and experimentally substantiated the feasibility of using new modified fats in confectionery products - ethyl esters of stearic acid and sodium salt of ricinoylglycine, their properties have been studied and ways of use have been proposed.