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Information × Registration Number 0223U002693, 0120U105104 , R & D reports Title Food technology using encapsulated lipids of food raw materials popup.stage_title Head Nahornyi Oleksandr Yu., Registration Date 02-03-2023 Organization State Biotechnology University popup.description2 Improving the nutritional status of Ukrainians is the main priority of the state policy of Ukraine in the field of nutrition. At the same time, globalization as an objective political and economic phenomenon has led to a certain modification of the structure of national food rations due to the intensive intervention of local food markets by countries with more efficient economies and export opportunities. The development and implementation of the principles of lipid encapsulation of food raw materials (LHC), which is a research strategy, coincides with world trends, according to which, due to ensuring the integrity of lipids with the external environment, the structuring of LHC determines the physico-chemical and technological stability of lipids in the technological flow and during storage . This will allow us to meet the growing demand for food products using them, and the technological form of the seamless capsule will allow us to develop both a fundamentally new assortment of culinary products and new technological principles of their production. To date, there is no theory and practice of extruding two liquids into the technological media of "air" and/or "deodorized oil", one of which is a liquid hydrophobic content, and the other is a solution of an ionotropic polysaccharide. There are no scientific and technical principles of forming the physical form of the capsule, as well as industrial devices for their production. No technologies of food products using LHCs were found, and from a scientific point of view, information on the impact of a new food form of lipids on the formation of product quality indicators in the technological flow and during storage was not summarized. In connection with the above, scientific substantiation of LHC technologies, development of technical support and systematization of experimental data on the use of LHC in the technology of culinary products are relevant. Product Description popup.authors Vovk Valeriia S Pyvovarov Pavlo P. Cheremska Tetiana V popup.nrat_date 2023-03-02 Close