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Full text
Total number
Full text
Number of local repositories
Full text
0226U000013,
(0121U100014)
,
Theoretical and experimental studies of obtaining thermostable fat systems based on vegetable fats using food additives
Теоретичні та експериментальні дослідження одержання термостабільних жирових систем на основі рослинних жирів з використанням харчових добавок.
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 principles for obtaining thermostable fat systems based on vegetable fats, intended for processing food products at elevated temperatures.
The object of the study is the oxidation process of individual fats and their mixtures without/with the addition of food additives. The purpose of the work is to scientifically substantiate and develop new principles for obtaining thermostable fat systems based on fats intended for processing food products at elevated temperatures. Research methods: the physicochemical parameters of individual fats and their mixtures were determined using standard methods; induction periods were determined using DSC. The relationship between oxidation data using DSC, physicochemical parameters of oxidation, and the shelf life of sunflower oil was established. A draft of the Methodology for determining the optimal number of frying cycles of fats was developed, which is based on determining the organoleptic and physicochemical parameters of the oil after each frying of the test product under established conditions. The choice of fat raw materials and research modes using DSC were substantiated. The induction periods of individual fats were determined by the DSC method. The rational ratios of components for fat with increased oxidative stability were established. The oxidative stability of sunflower and rapeseed oils in the presence of food additives - antioxidants: a mixture of tocopherols, butylhydroxyanisole and butylhydroxytoluene was established. The relationship between the concentration of antioxidants in the mixture and the oxidative stability of fat mixtures was established. The effect of citric acid and an antifoam on the induction period of sunflower oil was determined. Data on the temperature behavior of the developed frying fat formulations were obtained based on experimental frying. A conclusion was formulated on the developed rational frying fat formulations. The effect of antioxidants and an antifoam on the oxidative stability of oil during frying was established. The stability of frying fat samples during frying with different concentrations of defoamer was determined.
Viktoriia S. Mazaieva
Nataliia S. Staroselska
Ihor P. Petik
Anna P. Bielinska
Zoia P. Fediakina
Liudmyla M. Filenko
Maryna A. Labeiko
2026-01-01
Updated: 2026-01-01
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