Fat and oil processing industry №1/2015
MARKETS AND BUSINESS
Modernization of Evdakovsky Oil and Fat Plant
Car Park of "Savushkin Product"
New Solution from Tetra Pak
Environmental Services from Tetra Pak Company
CONFERENCE
Dracheva L.V. State of Oil and Fat Industry in the Russian Federation
RAW MATERIALS FOR OIL AND FAT INDUSTRY
Lukomets V.M., Krivoshlykov K.M.Status and Prospects of Sustainable Raw Materials Sector of Oil and Fat Industry in Russia
| P. 11-16 | Keyword: a formation of oil seed stocks in the fat-and-oil industry; placement of production; efficiency; perspectives of modern breeding; sunflower; soybean; rapeseed; oil flax Abstract: The character of changes, arising at a formation of oil crops stocks, substantially depends on the market tendencies concerning balance between production volumes and processing outputs of the fat-and-oil enterprises. A positive price movement for oil seeds within last years promoted to widening of sowing areas both in a country totally and just in the separate federal regions. A negative component of changes occurring in the separate federal regions is excessive increasing of crop rotations with the sunflower, and, on an unsatisfactory level of mineral nutrition, it leads to soil exhaustion, disease and pest accumulations and results in crop productivity decrease. In turn, the maintenance of agricultural and technological recommendations of scientific research institutes allows cultivating the all oil crops on a high level of efficiency. The substantial potential of the development of stocks sector of fat-and-oil industry in the country is the inclusion into rotation of temporarily unused agricultural soils. In spite of active competitiveness with the foreign seed companies, the domestic breeding and seed-growing programs have been already working in directions optimizing the structure of oil crop sowings in regions of the Russian Federation with different soil and climate conditions, from the one hand, and satisfying the demands of fat-and-oil industry for production of different types of oils from the seeds with specified biological and technological parameters, from the other hand. The investment activity of enterprises of fat-and-oil complex into breeding programs, including the development of commercial varieties and hybrids with new oil quality, can became the new impulse for the industry. Authors: Lukomets Vyacheslav, Academician of RAS Krivoshlykov Konstantin, Candidate of Economical Science Federal State Budgetary Scientific Institution All-Russia Research Institute of Oil Crops by V.C. Pustovoit, 17, Filatova Str., Krasnodar, 350038, This email address is being protected from spambots. You need JavaScript enabled to view it. |
MARKET OF MAYONNAISE PRODUCTS
Shaurina O.S.Overview of Mayonnaise Products Market in Kaluga Region
| P. 17-19 | Keyword: foodsafety; mayonnaise; mayonnaise sauce; consumers preferences Abstract: Food security of the country is added up of food security of one separately taken region. The article presents an overview of Kaluga market of mayonnaise products and identifies consumer preferences of citizens. The study showed that Kaluga market of mayonnaise products was filled with domestically produced goods. The results showed that consumers of mayonnaise and mayonnaise sauces were 89 % of residents who took part in the publicopinionpol. The most popular mayonnaise fat content is more than 60 %. The most popular type of packing is a plastic bag (doy-pack). It is prefered by 71% of consumers. It is noted that unfortunately, local producers of mayonnaise are presented in a single number in Kaluga region. However there are consumers who would prefer to buy mayonnaise and mayonnaise sauces of local production because they think it reduced cost of so popular categories of oil and fat products. Authors: Shaurina Olga Sergeevna, Candidate of Technical Science Russian Academy of National Economy and Public Administration under the President of the Russian Federation, 4/3, Okruzhnaya St., Kaluga, 248021, This email address is being protected from spambots. You need JavaScript enabled to view it. |
FUNCTIONAL OIL AND FAT PRODUCTS
Tabakaeva O.V., Lysenko T.E., Tabakaev A.V.Features of Oil and Fat Emulsion Products
| P. 20-23 | Keyword: îil and fat emulsion products; features; technology; consumer quality; influence on health Abstract: Oil and fat emulsion products at the present stage are perspective food products from the point of view of comprehensibility and nutritional value because vegetable fat is in them in the dispersed state. The high nutrition value and an important physiological role of such products which are a power source and plastic material causes need of creation of new versions with high tovarovedny characteristics that demands accurate allocation of features of this commodity group. As certain characteristics of oil and fat emulsion products the main indicators are allocated: technology, consumer quality, influence on health, economic efficiency and environmental friendliness. The production technology for oil and fat emulsion products is characterized by the following features: it is rather simple in hardware registration, processes not power-intensive, are short-term, consist of a small number of subprocesses, don't demand essential additional preparation of components. Also essential positive feature of oil and fat emulsion products influencing technology is binarity as it allows to enrich at the same time them with both fat-soluble and water-soluble substances, and uniformity of distribution of additives in a water and fatty phase allows to receive a product of the set quality. Feature of the characteristic "Consumer quality" for oil and fat emulsion products is important as for producers, and consumers the multicomponent of system allowing to create the wide line of the range of this type of production urged to meet preferences and requirements of all groups of consumers. Possibility of creation of products with various power, nutrition and biological value does oil and fat emulsion products attractive to production and consumption. Introduction of functional ingredients of various orientation to structure of oil and fat emulsion products allows to create the kinds of production which are characterized by additional indicators of quality Authors: Tabakaeva Oksana Vatslavovna, Doctor of Technical Science, Professor, Lysenko Tatyana Evgenyevna, Tabakaev Anton Vadimovich, Graduate Student Far Eastern Federal University, 8, Sukhanova St., Vladivostok, Primorsky Krai, 692900, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Dzhuraeva N.R., Isabaev I.B., Atamuratova T.I., Nechaev A.P.Rational Use of Botanical Oil Content in Wheat Embryo Product
| P. 25-29 | Keyword: fat-flour composition; anhydrous fats; germinal product; heat treatment; fatty acid composition; functional properties; bioavailability Abstract: Articlecoversquestions of rational usage of raw materialssourcesin manufacture of functional foodstuff. Considered possibility and efficiency of usage of fine-dispersed germinal product of wheat as a flour component of waterless fatty-meal compositions, where fat phase can make certain preserving impact on a product at storages. The basis for a choice offine-dispersedgerminal product of wheat as a component of fatty-meal composite mix is presence in it of biologically active fat oil with the raised maintenance of the basic essential fat acids, tocopherols, provitaminA, high-valueprotein, macro- and microcells. Prominent aspect of maintenance of products functionality is balance of fatty-acid structure on a parity of polynon-saturated fat acids (PNSF) of w-6 and w-3 families. In structure of glyceride of wheaten germ there are fat acids of group w-3 which at a significant amount necessary for health of the person, which are not enough or practically are not present in many widespread vegetable oils and fats. In this connection it is establishedthat demanded parity of PNSF w-3 / w-6 for two-componential mixes of theflour of germinal product with chosen fatty product reaches basically at mixture of fats from 10-30 % of a flour of germinal product of wheat. Microbiological researches have shown conformity to requirements of sanitary code and regulations 0138-03 thermic processed fatty-meal mixes even after 3 months storage, and without heat treatment fatty-meal compositions with the maintenance to 30 % of flour component about 2 months storage. Such fatty-mealcompositions can be used as the special fatty products intended for baking of flour products of a functional purpose. The offered way of use in structure fatty-meal compositions for baking of flour products directly fine-dispersed germinal product, instead of oil from it, will allow to use 100 % of its botanical oil content and other biologically valuable components to lower prescription quantity of special fatty products, to stabilize quality and to raise steadiness to damage of a germinal flour at its storage as a part of waterless fat, and also to lower the end production cost price. Authors: Dzhuraeva Nafisa Radzhabovna, Isabaev Ismoil Babadzhanovich, Doctor of Technical Science, Docent, Atamuratova Tamara Ivanovna, Candidate of Technical Science, Docent Bukhara Engineering Institute of Technology, 15, K. Murtazaeva St., Bukhara, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it. A.P. Nechaev, Doctor of Technical Science, Professor Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RESEARCH RESULTS
Kopitsin D.S., Beskorovayny A.V., Almyasheva N.R., Kotelev M.S., Novikov A.A.Comparison of Biocatalysts Based on Covalently Immobilized Lipases for the Enzymatic Transesterification of Oil and Fat Mixtures
| P. 31-35 | Keyword: lipolytic enzymes, immobilization, enzymatic activity, biocatalysts Abstract: Among the methods of producing oil/fat food products with desired melting/crystallization properties, intended for the confectionery, bakery, dairy and other industries, special focus is on enzymatic transesterification reactions due to the absence of by-products and high quality of the obtained products. Immobilization on solid supports is usually applied to improve the operational characteristics of lipase. At this point, the procedure of various lipolytic enzymes immobilization has no clear methodological concept,and this provides the importance of the research in this area. A comparison of covalent immobilization of the common microbial lipases such as Aspergillus oryzae, Burkholderia sp., Candida antarctica, Candida rugosa, Mucorjavanicus, Penicilliumroqueforti, Pseudomonas fluorescens, Rhizopus oryzae, Wheat germ on diatomite support Chromaton and polymer Lewatit CNP-105 with the use of glutaraldehyde and 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide hydrochloride crosslinkersisdiscussed in this report. The revealed differences in the inhibiting capabilities of the two cross-linking agents can be explained by the difference in the immobilization mechanism. Moreover, there are differences in the stability of lipolytic enzymes with respect to the same crosslinking agent which is probably due to their structural features. The difference in the inhibitory properties should be considered in choosing a reagent for synthesis of transesterification biocatalysts with maximum efficiency. Results of experiments on the enzymatic transesterification of palm and coconut oils model mixtures by the biocatalysts based on immobilized lipase are presented in this work. These results confirm the efficiency of the investigated biocatalysts for fat randomization processes in order to obtain zerotransfats. Authors: Kopitsin Dmitriy Sergeevich, Beskorovayny Alexandr Vasilyevich, Almyasheva Nailya Rafikovna, Kotelev Mikhail Sergeevich, Candidate of Chemical Science, Novikov Andrey Alexandrovich, Candidate of Chemical Science Russian State University of Oil and Gas named after I.M. Gubkin, 65, Lenisky Prospekt, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; gubkin. This email address is being protected from spambots. You need JavaScript enabled to view it. |
CHRONICLE AND INFORMATION
International Forum "Nutrition and Health-2014"
Exhibitions Calendar on I half-year 2015
Vegetarian Dinner from Olga Shelest