Fat and oil processing industry №3/2013
NEWS OF BRANCH
NEWS OF BRANCH UNIONS
Vigodin V.A.Features of Work of Russian Union of Ice Cream in the WTO
| Tags: Union of Ice Cream, ice cream, ice cream exports and imports, technology, refrigeration, commercial equipment. Summaries: This paper presents the status and prospects of the industry of ice cream in the country. The emphasis placed on the fact that Russia joined the WTO and therefore need to harmonize domestic regulations with international standards. The problems, challenges and opportunities for further development of the Russian Union of Ice Cream. |
Mustard Union Became a Division of Rusprodsoyuz
BUSINESS AND INNOVATIONS
Familiar Trends in a New Sound: the Quality and Safety of Confectionery Products
Achinsk grain processing plant
Compounding Systems Kallbergs - Yolk Inside
"Acute" Еaste the Flavor for Sauces
EXHIBITIONS CALENDAR II-HALF OF 2013
METHODS FOR STUDYING FATS
Samoilov A.V., Tirsin Y.A.,. Nikolaeva Y.V., Rudakova M.Y., Vorontsova M.L.Research of Frying Fats in the Technology of French Fries
| Tags: frying fat, frying, french fries, induction period, polyunsaturated fatty acids. Summaries: Investigated a variety of frying fats in the preparation technology of french fries. A comprehensive analysis of the physico-chemical and organoleptic characteristics of frying fat during frying of potatoes. Defined levels of the induction period and the content of polyunsaturated fatty acids that characterize the quality frying fat as long-term operation. |
NEW KINDS OF OLIVE RAW MATERIAL
Silagadze M.A., Karchava M.S., Kipiani A.V., Berulava I.O., Kopaleishvili T.G.The Composition and Quality of Seeds of Oil Flax of Georgia Products of Their Processing
| Tags: linseed oil, peroxide value, acid number, linoleic acid, linolenic acid. Summaries: Established that linseed oil fatty acid composition of unsaturated fatty acids predominate (89,2-90,7 %), which dominates linolenic acid (52,8-59,4 % of total fatty acids). It is shown that the linseed oil - the product with a high oxidation potential: it is unstable and rapidly dries easily rancid. Therefore investigated the oil resistance to oxidation in the presence of natural antioxidants. Were tested: green tea, tannin, grape seed, at a dosage of 0.5-5% by weight of oil. It was shown that antioxidants without oil can be stored up to 6 months, and with antioxidants to increased shelf-life period, with the tannin even up to 18 months. |
IN MEMORY OF V.V. KLYUCHKIN
INNOVATIVE TECHNOLOGIES AND EQUIPMENT
Magnetic Trends "Technex." Clearing of Metal Impurities
Gerasimenko E.O., Belina N.N., Pachenko V.N., Butina E.A., Dubrovskaya I.A.Improving the Technology of Processing of Vegetable Lecithins
| Tags: rape lecithin, modification, standard liquid lecithins, defatted lecithins. Summaries: The paper presents a comparative analysis of the physico-chemical parameters, group and fatty acid composition of rapeseed and sunflower lecithins. The necessity of modifying technology rape lecithin. Shows a diagram and description of the technology, which allows to get from a standard liquid rapeseed lecithin fractionated and low-fat foods fortified with physiologically valuable groups of phospholipids. The paper describes the main areas of use of the technology produced by the modified rapeseed lecithins. |
Tabakaeva O.V., Chernih A.G.The Use of New Vegetable Emulsifiers in the Production of Mayonnaise Sauces
| Tags: defatted soy and flax flour ; mayonnaise sauce, vegetable emulsifier. Summaries: Proposed the use as vegetable emulsifier in the production of mayonnaise sauces, defatted soy flour and flax. The dependence of the suggested emulsifiers dehumidifying ability of the temperature, time and pH. On model emulsions proved the possibility and promise of creating of mayonnaise sauces, with low-fat soy flour and flax as emulsifiers. |
CHRONICLE AND INFORMATION
Final Meeting of the Working Group of the State
Duma "In Support of Domestic Regional Producer of Food Products"
IX International Conference "Confectionery of the XXI century"
Special Fats for the Food Industry
VIII All-Russian Trade Forum "Competent Provider-2013"
SUMMARIES