Fat and oil processing industry №1/2013
MARKETS AND BUSINESS
The Widespread Introduction of Innovative Technologies - the Basis of the Successful Integration of Russia into the WTO
In the New Space with a Good Stepping Stone!
Ice Cream with a High Nutritional Value
"UkrAgroConsult" Announces the Results of the Study of the Russian Market of Sunflower Oil and Fats
FACTS AND COMMENTS
"EFCO" Production Collects Medals
INNOVATIVE TECHNOLOGIES
Ushakova A.D., Doronin A.F., Soboleva N.P. The Choice for the Film Former Microencapsulation Blend of Vegetable Oils by Spray Drying Method
| Tags: microencapsulation; encapsulating agent; polyunsaturated fatty acids; gum acacia; modified starch. Summaries: The work presents investigation of microencapsulation blended mixture of vegetable oils obtained by spray drying method chosen by ratio of polyunsaturated fatty acids. The aim of the work was the choice of the most appropriate for the film former microencapsulated blend of vegetable oils. |
FAT EMULSION SYSTEM
Gorshunova K.D., Semenova P.A., Nechaev A.P., Bessonov V.V. Study of Interaction of Hydrocolloids and Tocopherols in Fat Emulsion Systems
| Tags: microencapsulation; encapsulating agent; polyunsaturated fatty acids; gum acacia; modified starch. Summaries: Fats and oils are an integral part of the human diet, the most important source of energy and provide the body with plastic material, essential physiologically functional ingredients (unsaturated fatty acids, phospholipids, fat-soluble vitamins, sterols, etc.). Research and evaluation of the degree of interaction of components of fat emulsion system is an urgent problem, the solution of which depends on the quality and safety of fortified foods. The paper deals with the interaction and enriching mikroingredientov different hydrocolloids in fat emulsion systems and assess their possible chemical interaction, given that you must select a combination, forms, methods and steps to make the ingredients to ensure maximum safety during production and storage, which is one of the basic principles of food fortification. Presented in the paper results confirm the need to consider when developing recipes fortified foods tradeoffs between their member starches, fiber and introduced technological aids. |
TECHNOLOGY AND EQUIPMENT
Dracheva L.V. Industrial Pumping Equipment
| Tags: pumps, rotary; booster; oil-free; turbomolecula Summaries: The article describes the various types of pumps, which have been successfully used as a modern equipment in the various sectors of the food industry, including the oil and fat industry. Thanks to this equipment the user can get today a wide range of oil and fat products, which is constantly evolving and improving. |
RESULTS OF RESEARCH
Timofeev V.A., Voskanyan O.S.Study of the Properties of Concentrates from Different Parts of Stevia
| Tags: metalloproteinases; leukocyte elastase man; extract of leaves of a BlackBerry Summaries: This study was conducted in order to find the sources of MMP inhibition as a means of preventing the destruction of the dermis matrix. Objects of study - plant extracts, in particular extracts from different parts of the blackberry plant. Isolated complex in composition inhibitor of blackberry leaves, effectively working on elastase activity. As the elastase was a model system of matrix metalloproteases, we can say that the proposed product is most effective when used in cosmetics to prevent aging of the skin and in food supplements to maintain body tone. |
RAW MATERIALS AND ADDITIVES
Rybin M.B.Use of Fats "SolPro" in the Production of Pralines
| Tags: the confectionery industry; praline; complex sweets; fillings; начиночные fats |
IDENTIFICATION OF FAT PRODUCTS
Frolova N.N., Chrabrova N.N.Guidance on the Identification of the Food Oil and Fat Industry
| Tags: authenticity; identification; falsification; fat-and-oil products; criteria and methods of identification Summaries: The problems of methodological support of identification oil and fat products. Developed guidelines establishing the procedure for the identification of food fat products for the purposes of supplies of products within the scope of the Federal Law of 24.06.2008 № 90-FZ "Technical regulations on oil and fat products", as well as to identify fraud fat products. |
CHRONICLE AND INFORMATION
Modern Trends in Teaching High School
IFAD Representation in Russia
Citrus Market in Russia
12th Scientific-Practical Conference "Modern Trends in Science, Production and Use of Phospholipids"
SUMMARIES