• N. A. Tkachenko Odessa national academy of food technologies, Odessa
  • O. А. Kurenkovа Odessa national academy of food technologies, Odessa
  • А. Y. Kasyanova Odessa national academy of food technologies, Odessa
Keywords: spread, functional product, physiologically functional food ingredient, milk fat, vegetable oil, probiotic, prebiotic, synbiotic, bifidobacteria, structure, organoleptic parameters


The article describes the main aspects of the creation of balanced emulsion of fatty productsin view a functional purpose the norms physiological requirements of modern man, shows promising developments sweet bifido low fat spreads a functional purpose with synbiotic properties in the ratio of milk and vegetable fats and balanced ratio of 70:30 UFA: MUFA:PUFA and PUFA ω-6: PUFA ω-3. Рroposed introduction in recipes  low fat spreads dry dairy ingredients to ensure high organoleptic parameters, in particular taste or smell, and stabilizing the structure. As probiotic components recommended adapted to milk cultures of bifidobacteria in the composition of bacterial concentrates direct introduction FD DVS Bb-12, Liobac BIFI or Liobac 3BIFIDI after their activation in pre-sterilized milk, enriched with fructose as a bifidogenic factor, as prebiotics – the use of soluble dietary fiber: gum, pectin, inulin. It is also possible enrichment functional purpose spreads  fat-soluble antioxidant vitamins (A, D, E).


Author Biographies

N. A. Tkachenko, Odessa national academy of food technologies, Odessa
O. А. Kurenkovа, Odessa national academy of food technologies, Odessa
А. Y. Kasyanova, Odessa national academy of food technologies, Odessa


Tihomirova, N. A. (2002). Tehnologija produktov funkcional'nogo pitanija. [Tekst] / M.: OOO «Frantera», 213. ISBN 5-94009-004-4. (in Russian).

Kaprel'janc, L. V., Iorgachova, K. G. (2003). Funkcional'ni produkty [Tekst] / Odesa: Druk, 312. – ISBN 966-8099-83-4. (in Ukrainian).

Granato, D. G., Branco, F., Nazzaro, F., Cruz, A. G., Faria, J. A. F. (2010). Functional foods and nondairy probiotic food development: trends, concepts and products [Text] / Comprehensive reviews in food science and food safety 9, 292-302.

Henry, C. J. (2010). Functional foods [Text] / European Journal of Clinical Nutrition. 64, 657-659.

Leatherhead food research. Functional foods market increases in size. Jonathan Thomas, Lucy Beverley. Електронний ресурс. Режим доступу \www/ URL: http://www.leatherheadfood.com/functional-foods-market-increases-in-size – 03.04.2014 г. – Загол. з екрана.

WHO Library Cataloguing in Publication Data Food and health in Europe : a new basis for action (WHO regional publications. European series; 96.

Diduh, N. A., Chagarovs'kyj, O. P., Lysogor, T. A. (2008). Zakvashuval'ni kompozycii' dlja vyrobnyctva molochnyh produktiv funkcional'nogo pryznachennja [Tekst] / Odesa: Vydavnyctvo «Poligraf», 236. – ISBN 978-966-8788-79-6. (in Ukrainian).

Sirohman, I. V., Zavgorodnja, V. M. (2009). Tovaroznavstvo harchovyh produktiv funkcional'nogo pryznachennja: navch. pos. [dlja stud. vyshh. navch. zakl.] [Tekst] / K.: Centr uchbovoi' literatury, 544. ISBN 978-966-364-803-3. (in Ukrainian).

Gorbatova, K. K. (2001). Biohimija moloka i molochnyh produktov [Tekst]. – Sankt-Peterburg: GIORD, 314. ISBN 978-5-904757-26-7. (in Russian).

Stabilizacionnye sistemy firmy «GK.HAN i Ko» [Tekst] // Molochnaja promyshlenost'. – 2003. 4, 37. (in Russian).

Zobkova, Z. S. Kutilina, S. K. (1999). Rastitel'nye zhiry v molochnyh produktah [Tekst] / Molochnaja promyshlennost'. 1, 6-8. (in Russian).

Hélène, Ezanno, Erwan, Beauchamp, Daniel, Catheline, Philippe, Legrand and Vincent, Rioux (2014). Beneficial impact of a mix of dairy fat with rapeseed oil on n‐6 and n‐3 PUFA metabolism in the rat: A small enrichment in dietary alpha‐linolenic acid greatly increases its conversion to DHA in the liver / European Journal of Lipid Science and Technology. 116, 281-290. DOI: 10.1002/ejlt.201400304

Probiotics: A Consumer Guide for Making Smart Choices [Електроний ресурс] / International Scientific Association for Probiotics and Prebiotics.— Режим доступа:\WWW/URL:http://www.isapp.net/Portals/0/docs/Consumer%20Guidelines%20probiotic.pdf/ – 05.03.2015 р.

Probiotiki i prebiotiki [Tekst] // Vsemirnaja Gastrojenterologicheskaja Organizacija. Prakticheskie rekomendacii. – 2008, 1–24. (in Russian).

Samojlov, A. V. (2008). Razrabotka tehnologii spredov funkcional'nogo naznachenija s sinbioticheskim kompleksom [Tekst]: dis. kand. tehn. nauk: 05.18.06 / [Mesto zashhity: Mosk. gos. un-t pishhevyh pr-v (MGUPP)].– Moskva, 188. (in Russian).

Tereshhuk, L. V., Ivashina, O. A. (2012). Tehnologicheskie aspekty proizvodstva spredov funkcional'nogo naznachenija / Tehnika i tehnologija pishhevyh proizvodstv. 4. 27, 64-68. (in Russian).

Homayouni, A., Payahoo, L., Azizi, A. (2012). Effects of Probiotic on Lipid Profile: A Review [Text] / American Journal of Food Technology. 7 (5), 251-265.

Ipatova, L. G., Kochetkova, A. A., Nechaev, A. P., Tutel'jan, V. A. (2009). Zhirovye produkty dlja zdorovogo pitanija. Sovremennyj vzgljad [Tekst] / L. G. Ipatova,. – M.: DeLi Print, 396. (in Russian).

Hazal, V. O. (2014). Properties of probiotics and encapsulated probiotics in food [Теxt] / V. Hazal Ozyurt, Semih Ötles // Acta Sci. Pol. – Bornova Izmir, Turkey, 13(4), 413-424.

Matsumoto, M., Ohishi, H., Benno, Y. (2004). H+-ATPase activity in Bifidobacterium with special reference to acid tolerance [Теxt] / Int. J. Food Microbiol. 93, 1, 109–113.

Bevilacqua, A. (2012). Bifidobacteria as potential functional starter cultures: a case study by MSc students in Food Science and Technology (University of Foggia, Southern Italy) [Text] / A. Bevilacqua, M. T. Cagnazzo, C. Caldarola, E. Ciuffreda, A. R. Dragano, S. Franchino, R. Lauriola, A. Pacifico, M. R. Corbo, M. Sinigaglia // Food and Nutrition Sciences. 3, 55-63.

Grover, S. (2012). Probiotics for human health – new innovations and emerging trends [Text] / S. Grover, H. M. Rashmi, A. K. Srivastava, V. K. Batish // Gut Pathogens. 14:15, 1-14.

Tarasenko, N. A., Filippova, E. V. (2014). Kratko o prebiotikah: istorija, klassifikacija, poluchenie, primenenie [Tekst] / Fundamental'nye issledovanija. 6-1, 33-35. (in Russian).

Hramcov, A. G., Haritonov, V. D., Evdokimov, I. A. (2002). Laktuloza i funkcional'noe pitanie. Klinicheskoe issledovanie produktov, obogashhjonnyh laktulozoj. Laktuloza i detskoe pitanie [Tekst] / Molochnaja prom–st'. 7, 23–24. (in Russian).

Hramcov, A. G., Haritonov, V. D., Evdokimov, I. A. (2002). Laktuloza i funkcional'noe pitanie. Normalizacija mikroflory – osnovnaja zadacha v reshenii problemy uhudshajushhegosja zdorov’ja naselenija [Tekst] / Molochnaja prom–st'. 5, 41–42. (in Russian).

Hramcov, A. G., Haritonov, V. D., Evdokimov, I. A. (2002). Laktuloza i funkcional'noe pitanie. Razvitie rynka funkcional'nogo pitannja. Istorija laktulozy [Tekst] / Molochnaja prom–st'. 6, 29–30. (in Russian).

Haritonov, V. D. (2000). Laktuloza. Naznachenie i ispol'zovanie [Tekst] / V. D. Haritonov, Ju. I. Filatov, D. S. Mishhenko i dr. // Molochnaja prom-st'. 7, 16–19. (in Russian).

Rodoman, V. E. (2002). Lechebno-profilakticheskie svojstva molochnih produktov, obogashhjonnyh laktulozoj [Tekst] / V. E. Rodoman, V. I. Maksimov, V. V. Bondarenko i dr. // Molochnaja prom–st'. 2, 39–40. (in Russian).

Abstract views: 18
PDF Downloads: 135
How to Cite
Tkachenko, N. A., KurenkovаO. А., & KasyanovaА. Y. (2015). SPREAD WITH SYNBIOTIC PROPERTIES - NEW PRODUCTS IN BUTTER & FAT INDUSTRY. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 116-127. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3298
Technological ensuring of production, processing of products of animal origin