Registration Number
0226U003695,
(0123U103800)
, R & D reports
Title
Improvement of processing technologies of oil raw materials and vegetable oils in the concept of ensuring sustainable development of the oil and cosmetics industry
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Удосконалення технологій переробки олійної сировини та рослинних олій в концепції забезпечення сталого розвитку олійної та косметичної галузі
Head
Nosenko Tamara Т., д.т.н.
Registration Date
05-05-2026
Organization
National university of food technologies
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To improve the processing technologies of oil raw materials and vegetable oils to ensure the sustainable development of the oil and cosmetics industry
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The purpose of the work is to improve the technologies for oilseeds and vegetable oils processing, mayonnaise production. It was shown that enzyme technologies in the production of vegetable oils allows for a significant increase in product yield, improvement of its quality, and sustainable development of production. New enzyme preparations with phospholipase activity are effective for degumming sunflower oil, providing an oil yield of 98% and a residual phosphorus content of 16 mg/kg. The use of enzymatic degumming is accompanied by a lower content of primary oxidation products in the oil. Enzymatic treatment of pumpkin seeds with a mixture of proteases and cellulases increases the oil yield by 6% compared to the traditional method. The use of phospholipases for the treatment of oil fuses allows to extract up to 78–80% of oil, which is 60% higher than the indicators of non-enzymatic treatment. Pre-treatment of oil fuses with phospholipases (Lecitase® Ultra, Quara® Low P, Quara® Boost) allows to extract 78–80% of oil, which is 60% more than in control samples without enzymes. During the conducted study, it was proven that low-temperature storage conditions of sunflower seeds significantly affect the preservation of its quality characteristics, in particular, oil content, acid number, and its moisture content. The use of blended oil in mayonnaise according to the classic recipe of the "Provencal 67%" type contributes to the preservation of product quality indicators throughout the entire storage period, and also ensures the stability of the fat phase. Improving the mayonnaise recipe by introducing useful and biologically valuable natural protein pea flour into its composition ensured the production of mayonnaise with original taste properties and increased protein content.
Product Description
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Volodimir O. Bakhmach
Evgeniya I. Shemanska
Романовська Тетяна Іванівна
Zhupanova Diana O.
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2026-05-05
