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Information × Registration Number 0226U000017, (0124U000007) , R & D reports Title Improving the technology for obtaining b-carotene for the enrichment of fat and oil products popup.stage_title Удосконалення технології одержання b-каротину для збагачення олієжирових продуктів Head Bielinska Anna P., Кандидат технічних наук Registration Date 01-01-2026 Organization Ukrainian Research Institute of Oils and Fats of the National Academy of Agrarian Sciences of Ukraine popup.description1 Improving the technology for producing b-carotene for the enrichment of fat and oil products to expand the range of use of domestically produced microbiological b-carotene in fat and oil product technologies. popup.description2 The object of the research is the technology of purification and application of oil concentrate of β-carotene of microbiological origin. The purpose of the work is to improve the refining process to preserve the biological activity of the carotenoid and develop an oil and fat product enriched with it. Research methods: standard methods of analysis of oils and fats, refining (hydration, neutralization), chromatographic determination of the content of β-carotene and metals, assessment of oxidative stability. The optimal parameters of hydration of the oil solution of β-carotene were determined: temperature 50°C, amount of water 1.5%, which ensures the removal of 61.6% of phospholipids and 21-27% of metals (Fe, Cu, Zn) with a loss of carotenoid 10%. A rational mode of neutralization with a NaOH solution (80 g/l, excess 12% at 50°C) was established, which reduces the acid number from 3.40 to 0.12 mg KOH/g. It has been shown that full refining significantly increases the stability of the concentrate. Based on the refined concentrate, a high-calorie mayonnaise recipe of the “Provencal” type was developed using blended oil (a mixture of soybean, sesame and sunflower). The product contains at least 6 mg of β-carotene per 100 g, complies with DSTU 4487 and has an emulsion stability of 99%. It was found that the oxidative stability of the developed mayonnaise (induction period of 48 days) is 2.4 times higher than the control due to the synergy of β-carotene and natural antioxidants of sesame oil. For milk thistle seeds, the parameters of combined processing were justified: moistening with an acidified solution (pH 5.0–5.2) to a humidity of 11% with subsequent microwave processing for 240 s. Based on the results obtained, mathematical models of the process, a methodology for technological processing, and an action plan for the implementation of a product quality management system based on processed raw materials were developed. Product Description popup.authors Ihor P. Petik Anna P. Bielinska Tetiana V. Matvieieva Zoia P. Fediakina Nadiia P. Honcharova Svitlana L. Yevtushenko Yurii I. Nechytailo Viktoriia Y. Papchenko Tetiana P. Kukhta Nadiia V. Sydorova Bohdan V. Putiatin popup.nrat_date 2026-01-01 Close