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Rambler's Top100

Fat and oil processing industry №3/2015

ANNIVERSARY DATES

Nechayev Alexei Petrovich - a teacher and eternal student

MARKETS AND BUSINESS

GC "EFKO" on the Yogurt Market

TETRA PAK Gets OBRAM

GC "EFKO" on the Soap Market

MAYONNAISE PRODUCTION MARKET

Tabakaeva O. V., Tabakaev A. V., Lukoshko V. G.Evaluation of the Regional Market of Mayonnaise Products on an Example of Primorsky Krai

P. 9-12 Keyword: regional market; assortment; mayonnaise; mayonnaise sauces; vegetable oils
Abstract: Mayonnaise - is one of the most common industrially manufactured sauces in Russia. The Russian market of mayonnaise is characterized not only by the growth of production volumes, but also increase the range of products. For the development of new varieties of traditional of mayonnaise products with different tastes, different caloric in a wide range of prices to cover the maximum number of consumers to analyze and evaluate existing product offerings in this segment of the consumer market. Smarter way to do this on the example of a particular territorial unit, as the assortment of offered food correlated with a specific geographical location in the region of the country. In order to determine market saturation mayonnaise products Primorsky Krai analysis of this type of product mix sold on the consumer market of large cities - Vladivostok, Ussuriysk and Nakhodka. Investigations were carried out in 2011-2013. The sample involved 18 retail properties (6 in each city), 6 of them are network supermarket, 9 - standard grocery stores, 3 outlets represented markets. The research was carried out by observing showcase. Analysis of the results showed that in the consumer market of Primorsky Krai on the example of three selected cities implemented a similar range of oil and fat emulsion products - different kinds of mayonnaise (low, medium and high-calorie) and various fat mayonnaise sauce with various additives and fillers. Total consumer market of oil and fat emulsion products of Primorsky Krai presented 35 mayonnaise items and 19 kinds of mayonnaise sauces. The main producers supplying mayonnaise products to the consumer market of Primorsky Krai, are domestic - their share in the total portfolio is 58 %. The foreign brands produced in Russia, account for 30 % of total assortment. Foreign manufacturers are represented products of Korea and Germany. The share of their products in a range of 12 %. Feature of the mayonnaise products market in the Primorye Territory is the availability of products high in fat phase (78, 5 %) - such as mayonnaise "Zolotoy" manufactured in the Republic of Korea. This is the only kind of mayonnaise with a high fat content. The most extensive presentation segment is a segment of of mayonnaise products cost from 50 to 100 rubles per 1 kg of product, which is due to the demand of the population in this price range, although the share of premium (more than 100 rubles per 1 kg) is constantly increasing. Analysis of samples marking mayonnaise products showed that they include as the fatty phase are primarily used soybean (35 %) and sunflower (15 %) vegetable oil. Also, mayonnaise and mayonnaise sauces used olive oil - the share of such products is 12 % and it is positioned as a premium product. In 38 % of the samples contains general wording - vegetable oil, without specifying a particular type of oil. None of the sample oil and fat emulsion products are not used as the fat phase of the oil blended with a balanced fatty acid composition, fortified, with an improved structure.
Authors: Tabakaeva Oksana Vatslavovna, Doctor of Technical Science, Professor,
Tabakaev Anton Vadimovich, Graduate Student,
Lukoshko Valentina Georgievna
Far Eastern Federal University,
8, Sukhanova St., Vladivostok, Primorsky Krai, 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.



RESEARCH RESULTS

Yulchiev A. B. Effect of Microwave Radiation Cotton Meal Treatment on the Performance of Pressed Oil and Pomace

P. 13-17 Keyword: high gossypol cottonseed oil; Microwave treatment; meal; humidity;temperature; pressing
Abstract: The article presents the results of experiments of industrial microwave - cotton meal treatment and analysis of the resulting products. Earlier in the laboratory developed technology for producing high gossypol cottonseed oil using microwave radiation. In order to determine the technological and economic efficiency of the proposed technology development and production conducted studies using established pilot plant at JSC "Asaka Yog". Comparative experiment of two well-known and proposed methods, the optimal technological modes of process of obtaining high gossypol pressed oil using microwave treatment cotton meal. The effect of moisture content on temperature increase cotton meal processed microwave radiation. It was found that with increasing moisture content and microwave power is reduced cotton meal processing time. The change in acid number and color oil pulp appeared lower than in the conventional industrial process for producing cottonseed oil. Through the application of a "soft" mode wet-heat treatment of free gossypol in the resulting oil was much higher than in the control. Microwave treatment meal at a frequency of 2450 MHz and power of 300 W radiation for 13-15 minutes resulted in the dissolution of crude cottonseed oil almost twice the free gossypol in comparison with known technology. Such effect is reached short microwave radiation of meal, wherein the content of free gossypol saved in a significant amount. The experimental results indicate that the performance of oil and pomace obtained from meal machine a microwave radiation on the basic parameters exceed the data obtained in existing technologies. This suggests that the developed technology for producing high gossypol oil using microwave treatment cotton of meal can be used for high gossypol oil, gossypol in which mostly consists of free gossypol.
Authors: Yulchiev Asilbek Bakhtiyorbekovich
Tashkent Chemical and Technological Institute,
32, Navoi St., Tashkent, 100011, This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY AND SAFETY

Yuldasheva N. K., Ulchenko N. T., Glushenkova A. I.Assessment of Butter Authenticity

P. 18-19 Keyword: butter; Reichert-Meyslya number; Polensky number; fatty acids; gas chromatography
Abstract: To determine the additives introduced in butter, using such indicators as the Reyharta Meyslya number showing the amount of volatile and water soluble fatty acids and the Polensky number establishing volatile fraction, the water-insoluble fatty acid. The magnitude of the ratio of Polensky, multiplied by 100, the number of Meyslya to judge the authenticity of butter. It is important for public catering, customs officials when dealing with the falsification supplied to butter. The paper analyzed six samples of butter by various countries-producers (Russia, Belgium, Ireland, the Netherlands, and others.). For these defined parameters numbers of Reichert-Meyslya and Polensky and fatty acid composition. For analysis of fatty acids using gas chromatography with a flame ionization detector. It was shown that fatty acid composition can be sufficiently reliable to determine the authenticity of butter. We have applied this technique to identify plant oils in the production of specialty fats.
Authors: Yuldasheva Nigora Karimovna,
Ulchenko Natalya Timofeevna, Candidate of Chemical Science,
Glushenkova Anna Ivanovna, Doctor of Technical Science, Professor
Academician of ASRU (Academy of Sciences Republic of Uzbekistan, Institute of Plant Chemistry named after Academician S.Y. Yunusov,
77, m. Ulugbeka St., Tashkent, Republic of Uzbekistan, 100177, nigorayuldasheva@rambler



INNOVATIVE TECHNOLOGIES

Catch Your Crane!

INGREDIENTS FOR OIL AND FAT PRODUCTS

Vasyukova A. T., Podkorytova A. V., Vafina L. K., Myachikova N. I., Dracheva L. V.Emulsion Stabilizers - Alginate-Containing Algal Bio-Gel

P. 22-24 Keyword: alginate-containing algal bio-gel from laminaria; water retention; gelation and emulsion stability
Abstract: Mayonnaise among Russian consumers is one of the most popular products of industrial production. For all its positive qualities, he has a high caloric content, as characterized by a high fat content. However, adjusting the composition of the sauce, it is possible to make low calorie and thus more useful. Today, much attention is paid to the development of new technologies for the production of healthy food, containing, in particular, dietary fiber, beneficial effects on the human body. Verified effect of water-soluble dietary fibers, comprising the semi-algal biogel, the stability created emulsions allows to vary over a wide range of ratios of lipid and aqueous phases. The presence of the emulsion product free oil or moisture not only impairs its organoleptic and consumer properties, but also reduces the storage stability. The dependencies for correction of chemical composition, water retention, gel and emulsion stability after heating and centrifugation. Introduction alginate-containing algae biogel from Laminaria of enriched low-calorie mayonnaise insoluble dietary fiber, and iodine in an organic form.
Authors: Vasyukova Anna Timofeevna, Doctor of Technical Science, Professor
"Moscow State University of Technology and Management named after K.G. Razumovsky (First Cossack University)",
73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Podkorytova Antonina Vladimirovna, Doctor of Technical Science, Professor,
Vafina Liliya Khamatovna, Candidate of Technical Science
All-Russian Scientific Research Institute of Fisheries Industry and Oceanography,
17, Verkhnyaya Krasnoselskaya St., Moscow, 107140,
Myachikova Nina Ivanovna, Candidate of Technical Science, Docent
Belgorod State University,
85, Pobedy St., Belgorod, 308015
Dracheva Lidiya Vasilyevna, Candidate of Chemical Science
International Academy of Informatization, 5/7, Tverskaya St., Moscow, 103080



MODERN WASHING AGENTS QUALITY

Mamatov M. M., Saidvaliev S. S., Mazhidov K. K.Solid Soap and Surface Tension of the Soap Solutions

P. 25-27 Keyword: soap, solutions, cleaning properties, surface tension, shape of crystals, swelling, dissolution rate, hardness, foaming capacity
Abstract: The article is devoted to the development of a significant piece of scientific, not only complements the existing general theory of detergency, but also gives the opportunity to predict the more efficient use of surface-active substances (SAS). The study of the crystalline state of soaps laid study polymorphic forms of crystals, the conditions of their formation and the impact on quality indicators. The study of some properties of solutions of soaps include soaps detergency study based on the individual fatty acids and mixtures thereof, including the addition of salts of natural fatty acids and soap-based liquid and solid fats, as when reaching equilibrium and kinetics of its achievement. For mixtures of SAS solutions studied the phenomenon of synergy and antagonism. The link between the sections is the effect of polymorphic forms of a number of properties of solutions of soaps. Detected and installed new phenomena and laws with regard to processes for the production of solid squared commodity soaps, from the processing stage hot soapy mass (melt) water solutions remove dirt washed (wash) and the impact on them, or stages, of which they are composed, the physico-chemical and the colloid-chemical properties of aqueous solutions of the surfactant, sodium soaps individual fatty acids mixtures thereof, mixtures of natural typical soaps and soaps themselves directly. As a result, generalizations, organize, establish quantitative relationships, involving the analysis of their theoretical ideas achieved the various tasks. Quantitative formation and transition depending polymorphic crystal forms a, b, d and w-contained in solid soaps, depending on the number of carbon atoms, sodium salts of fatty acids, technological regimes to obtain the parameters of the crystallization process and machining conditions. Identified a number of characteristics, depending soaps: swelling, dissolution rate, hardness, foaming capacity of their solutions, depending on the content of polymorphic forms a and w.
Authors: Mamatov Maksudjon Mashrabzhanovich,
Saidvaliev Saidazim Saydiamirhanivich, Candidate of Technical Science
Mazhidov Kahramon Halimovich, Doctor of Technical Science, Professor
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.



AWARD LAUREATES

VIth Joint Ceremony of Awarding Laureates of the Two Main Agrarian Awards of Russia

CHRONICLE AND INFORMATION

Biomass - a Valuable Raw Material for Biotechnology

In Milan Opened the World Expo-2015

Vegetable Crops Forum "OvoschKult"

Kharkov Institute Department of Technology of Fats - 85 Years

Forum of Russian and German Engineering