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0226U000012,
(0121U100013)
,
Scientific foundations of the methodology for creating multifunctional fat compositions without trans fatty acid isomers
Наукові засади методології створення багатофункціональних жирових композицій без транс-ізомерів жирних кислот
Staroselska Nataliia S., Кандидат технічних наук
01-01-2026
Ukrainian Research Institute of Oils and Fats of the National Academy of Agrarian Sciences of Ukraine
Scientific substantiation and development of new approaches to the synthesis of multifunctional fat compositions without trans fatty acid isomers.
The object of the study is the process of chemical interesterification of fats and fat compositions. The purpose is to substantiate and develop approaches to the synthesis of multifunctional fat systems without trans-isomers. Research methods: physicochemical parameters were determined by standard techniques, phase transitions – by DSC. The effect of the transesterification duration on the content of STG in palm olein (PO) under different transesterification temperatures was established. The temperatures of the maximum melting and crystallization peaks of PO, transesterified according to the experimental plan, were determined. The dependencies between the technological parameters of transesterification of PO and the temperatures of the maximum melting and crystallization peaks were established. The content of solid (during melting) and liquid (during crystallization) triacylglycerols in PO, interesterified under different conditions, was determined. Rational conditions for interesterification of PO were determined. The temperature and thermal characteristics of all available acylglycerol groups in the original and interesterified experimental fats were determined. The patterns of change in the profile of acylglycerol groups in the original and interesterified vegetable fats and the experimental fat mixture were established. Mathematical dependences of the content of STG on the measurement temperature for the original and interesterified experimental fat mixture in the melting and crystallization processes were developed. Mathematical models describing the dependence of the melting point and hardness of the interesterified fat composition (consisting of beef and pork fats and PO) on the concentration of components have been calculated. Rational formulations of the fat composition were established. A methodology and a draft technological instruction for the production of fats with specified physicochemical parameters without trans-isomers were developed.
Viktoriia S. Mazaieva
Nataliia S. Staroselska
Ihor P. Petik
Anna P. Bielinska
Zoia P. Fediakina
Liudmyla M. Filenko
Maryna A. Labeiko
Tetiana P. Kukhta
Nadiia V. Sydorova
2026-01-01
Updated: 2026-01-01
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