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Information × Registration Number 0219U001246, 0116U000094 , R & D reports Title Scientific basis to obtain food and cosmetic with the application of the combinatorics methodology popup.stage_title Head Matveeva Tatiana, Registration Date 22-01-2019 Organization Ukrainian Research institute oil and fat NAAS popup.description2 The object of the study is the development of formulas for emulsion fat-and-oil products with increased physiological value, using the combinatorial methodology. The subject of the study is organoleptic, physico-chemical indicators, physiological value and oxidizing ability of emulsion fat-and-oil products of increased physiological value. The aim of the work is the development and scientific substantiation of new approaches to the creation of scientific foundations for the production of new promising competitive emulsion fat and oil products enriched with omega-3, omega-6 fatty acids, with the directed formation of their quality. Methods of research - studies of physicochemical parameters of oils are performed in accordance with DSTU 4492: 2005, GSTU 46072: 2005, DSTU 4534: 2006, DSTU 4536: 2006, as well as generally accepted methods recommended by VNIIZh. The fatty acid composition of the oils was determined using a gas-liquid chromatograph "Shimadzu" GC-14B (Japan). Physicochemical and organoleptic indices of mayonnaises and cosmetic creams, obtained on the basis of blended oils, optimized for fatty acid composition, are determined according to DSTU 4487: 2005 and DSTU 4765: 2007, respectively. The stability of the oils to oxidation is determined on an OXITEST instrument (Velp Scientifica, Italy) at a temperature of 100 ° C and at room temperature, with free access of light and air (auto-oxidation). The induction period is calculated graphically. The physiological value of oils is determined by calculation. Mathematical modeling and calculation of fatty bases of emulsion fat-and-oil products in the package of programs of MathCAD by solving a system of equations created taking into account the requirements of dieticians and the obtained fatty acid composition of used oils was carried out. Food and cosmetic emulsion fat and oil products of increased value were obtained and their physicochemical properties were evaluated. The rational methods of the process of obtaining emulsion fat-and-oil products of increased physiological value are determined. On the basis of the research carried out, recommendations were made to manufacturers on the technology of production of mayonnaise and mayonnaise sauces for recreational purposes and a draft technological instruction for the production of mayonnaise products for health purposes. The project of technical specifications for the Cream-soap based on a three-component blended oil. Product Description popup.authors Анан'єва В.В. Марченко В.С. Матвєєва Т.В. Петік І.П. Радченко Л.П. Філенко Л.М. Федякіна З.П. popup.nrat_date 2020-04-02 Close