Development of fat composition content for the emulsion system with additives of hydrobiont derivatives


  • D.P. Kramarenko
  • N.I. Hirenko
Keywords: polyunsaturated fatty acids, fatty acid composition, sunflower oil, pork fat, optimized composition, emulsifier, chilling point, melting point

Abstract

Polyunsaturated fatty acids can enter into the body in different amounts with diet, but their biological effect realization is possible only with respect of the specific ratio of ω-3 and ω-6 fatty acids. Ratio ω-6: ω-3 in the diet of  healthy person should be 10:1, and for the therapeutic nutrition – from 3:1 to 5:1. Natural vegetable oils and animal fats don’t provide the recommended by specialists ratio of ω-6 and ω-3 fatty acids. Authors of the article developed the content of fat composition mixture for the emulsion system with additives of hydrobiont derivatives, providing the balanced composition of ω-3 and ω-6 acids. It has been chosen the fats, traditional for the population of Ukraine -  vegetable oil and pork fat. By the method of linear programming, it has been estimated the content of the fat composition mixture, providing the ratio of polyunsaturated fatty acids necessary for human health. By the method of gas-liquid chromatography, it has been determined the correspondence of the received content of mixture by the calculated values. It was found that the proposed fat composition can be recommended for daily and preventive nutrition of  population, as the ratio of polyunsaturated fatty acids ω-6: ω-3 is 10:1, which fully meets the requirements of human body in the essential fatty acids. It has been made the research concerning the influence of the emulsifier and a stabilizer addition - complex of distilled monoglycerides of fatty acids (E 471) on the melting point and hardening of fat composition and it has been obtained the formulas describing these dependences. It was  proved that this emulsifier introduction into the fat composition content leads to the melting point and the congealing increasing. It was determined that the introduction of E 471 in an amount of up to 4 ... 5% into the developed fat composition provides the optimal range of melting and chilling points for the fat composition assimilation by the human body. The developed fat composition is supposed to be used as a fat component of the emulsion product with additives of hydrobiont derivatives for the use in minced and pasty masses.

 

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Published
2017-10-06
How to Cite
Kramarenko, D., & Hirenko, N. (2017). Development of fat composition content for the emulsion system with additives of hydrobiont derivatives. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 19(80), 123-127. https://doi.org/10.15421/nvlvet8026