Fat and oil processing industry №1/2012
INDUSTRY NEWS
FATS AT NUTRITION
Kauts E. V. "The days of fat" at the meeting of medical workers
Bessonov V.V., Kulakova S.N., Baykov V.G. Hygienic principles use of vegetable oils fore manufacture of food products
VII DIET FAT-AND-OIL COMPLEX OF RUSSIA: NEW ASPECTS OF DEVELOPMENT
RAW MATERIALS AND INGREDIENTS
Lisitsin A.N., Bikova S.F., Davidenko E.K., Minasyan N.M. Give More Attention To The Perspective Culture
| Tags: saffron milk cap, fatty acids, food value of the oil Summaries: The creation of new kinds of Ryzhik, well thriving in the temperate climate, with a short vegetal period and cold resistance, high food value and unique grease acidic components of oil as the source of grease acids like OMEGA-3, determine the perspective and the necessity to increase the attention to this culture. |
MARKETS AND BUSINESS
Create the future ryzhik - to make a real!
RESULTS OF RESEARCH WORKS
Petrova S.N., Malinina O.O.Impact of storage conditions on sun and linseed oil quantity
| Tags: sunflower-seed oil, linseed oil, oxidation, expiration dateThe article is devoted to studying of quality change indicators of sunflower-seed and linseed oils depending on their storage conditions. The refined oils have no advantages over unrefined. It is determined that the temperature and light accelerate the oxidation processes of vegetable oils. Not all the oils maintain the expiration date specified by the manufacturer. Summaries: |
Tirsin U.A., Kazanseva I.L., Ramazaeva L.F., Potkin N.A., Manuilova M.L.The technology of mayonnaise and sauce based on protein isolates from chickpea
| Tags: Protein isolate from chickpea, mayonnaise sauce, сholesterol, functional productsThe protein isolate from chickpea has been extracted. The physicochemical and functional-technological characteristics of protein isolate from chickpea have been investigated. The possibility of protein isolate application in mayonnaise and sauce technology has been studied. The biological value of the final product is much higher, and its cholesterol concentration is lower. Summaries: |
Samoylov A.V., Kochetkova A.A., Kunz B.Improvement of probyotics stability to human digestive system in fat emulsion products
| Tags: probiotic, synbiotic, microcapsulation, spread, gastrointestinal tract Summaries: Contains information about fat emulsion products, specifically spreads, with probiotics - L. acidophilus. Probiotics were stabilized by introduction of pectin microcapsulation technology. Introduction of polydecstrose probiotic positively affects on total stability improvement either. |
Bafoeva G.N., Ashurov F.B., Abdurakhimov C.A.Cotton Palmitin is a valuable source to get a cacao-seed oil substitute
| Tags: cotton palmitin, cocoa butter Summaries: The cited data in the article that a cacao - seed oil substitute, executed on the basis of Palmitin, isolated from the cotton oil with the addition of the 11 % of transesterification product, justify that this substitute is much closer to the indices of the natural cacao-seed oil than the substitute executed on the basis of palmitin just isolated by the known method. |
SAVINGS OF RESOURCES
Fyodorov A.V., Markov V.N., Tagiev S.K., Barmashev V.A., Efimov A.V.Energy correct of production technologies and the equipment for manufacturing of vegetable oils
| Tags: energy efficiency, steam generator, modernization of economy Summaries: Is discussed the problems of creation and improvement of energy correct technologies production of vegetable oils. Marked by the most energy loaded nodes of the production. The ways of practical implementation as simple enough so technically complex of effective methods of reducing energy consumption at the individual stages of the production of vegetable oils are proposed. |
MANUFACTURE OF COSMETIC PRODUCTS
Sanova L.A., Bezdenezhnykh A.A., Lisitsin A.N. Physical chemistry of conditioning shampoos
| Tags: conditioner, conditioning shampoo, cationic surfactants Summaries: A model of hair conditioning mechanism with shampoos is proposed based on adsorptive interaction of a conditioner with the cuticle surface and formation on it of an adsorption protective film normalizing physical condition of the substrate. |
SUMMARIES