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Information × Registration Number 0221U101369, 0118U007217 , R & D reports Title Scientific and applied bases of production of food products using oleogels popup.stage_title Head Horalchuk Andrii B., Доктор технічних наук Registration Date 20-01-2021 Organization Kharkiv State University of Food Technology and Trade popup.description2  Previous studies have confirmed the harmfulness of fats obtained by incomplete hydrogenation. Therefore, the WHO has called for the elimination of trans fats from food. A significant amount of research conducted in recent years offers alternative technologies for processing fats and oils, to meet the needs of producers in the technological properties of fats, as well as consumers to ensure food safety. The prospects of using oleogels to replace saturated and taran fats in food products have been confirmed. This approach is characterized by novelty and significant social value. During the reporting period, analytical studies of existing methods of obtaining oliogels, their physicochemical properties. Generalization and analysis of research on oleogels, the use of liquid oils resistant to oxidation have shown the prospects for their use to replace trans fats in food. It is shown that not all methods of obtaining oleogels today are ready for industrial implementation. The use in the composition of some oleogels additives that do not have nutritional status are purely theoretical. Most oleogels do not have the necessary properties that are characteristic of refractory oils. However, the combination of monoglycerides, beeswax and sunflower oil has significant practical and technological advantages in obtaining oleogels to replace trans fats and saturated fats in foods. The prospects for the use of oliogels for complete or partial replacement of refractory fats as a factor associated with the development of cardiovascular disease have been identified. The properties of oliogels based on sunflower oil and monoglycerides of saturated fatty acids, as well as waxes, which allow to obtain oliogels that mimic the properties of saturated fats, were studied. The technology of dry semi-finished product on the basis of oleogels for sweet dishes with foam structure is developed, within the framework of which the mechanism of regulation of technological properties of prescription co Product Description popup.authors Dikhtiar Alona M Kotlyar Oleg V. Omelchenko Svitlana B Ryabets Olga Yu. Khaustova Tеtiana M. popup.nrat_date 2021-01-20 Close