Fat and oil processing industry №4/2015
MARKETS AND BUSINESS
New Realities in the Market of Fat Products Consumers
Extrusion line of Tetra Pak
Agreement of Holding "Solar Products"
"Baskin Robbins": Anti-Crisis Overload
ICE CREAM MANUFACTURING
Elkhov V.N. Russian Ice Cream Market
Dracheva L.V. Ice Cream - a Universal Product: Dainty for Children and Adults
STUDY RESULTS
Kostsova T.E., Komarov N.V.Oxidation of Fat and Cooking Oil with Addition of CO2- Extracts from Vegetable Raw Materials During High Temperature Thermal Exposure
| P. 20-22 | Keyword: frying oil; soybean oil; frying; high temperature thermostatic; oxidative processes; antioxidants; CO2?extracts Abstract: Fats and oils are subjected to thermal stresses active frying various foods. This product is partially absorb fats in which they are fried, which affects the quality of fried foods and shelf life. Particularly this influence is significantly prolonged frying in deep fat products (for 12-16 hours). Therefore, oxidative stability of fats and oils for frying is a basic requirement for them. It is found that the oils and fats by adding thereto the minimum amount of natural CO2 extracts of plant materials having an antioxidant effect and the properties of the biologically active substances (BAS) considerably longer withstand the high temperature (180...190) ° C, without significant deterioration, as compared with control samples without CO2 extracts. Studies show high antioxidant activity of the extracts CO2 and adding them to the advisability of fats used for frying and other types of frying. The greatest antioxidant effect when frying have CO2?extracts of carrot and celery. The introduction of CO2?extracts in fat will extend the period of safe use of fat during frying without topping of fresh and will make it possible to increase the shelf life of fried products due to its content of less oxidized fats. It was found that the rate of "anisidine value " provides the most objective assessment of the degree of oxidation of oils and fats at high temperature and should be used as one of the main parameters for further assessment of the suitability of oil for use. Authors: T. E. Kostsova, Candidate of Technical Sciences, N. V. Komarov, Candidate of Technical Sciences All-Russian Research Institute of Fats (Moscow branch), 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. |
OIL AND FAT EMULSION SYSTEMS
Tabakaeva O.V., Tabakaev A.V., Altukhova M.A.Use of Modified Processing Products of Bivalve Anadary Broughton for the Formation of Rheological Properties of Fat and Oil Emulsion Systems
| P. 23-26 | Keyword: acid hydrolyzate; two-fold mollusk of Anadara broughtoni; rheological properties;oil and fat emulsion products Abstract: It is known that the food raw materials of an animal and vegetable sea origin (in particular not fish objects - invertebrates and seaweed) have considerable advantage before raw materials of a land origin, in view of a variety of the bioresources which are characterized by various chemical composition, existence of the valuable substances which are absent or seldom found in land raw materials. In this regard, not fish objects are actively used for receiving products of the balanced, balanced, dietary and special diet. Along with availability of valuable chemicals, not fish objects are sources of the connections possessing structure-forming properties which can be applicable in technology of oil and fat emulsion products for formation of their rheological properties. Research of formation of rheological properties of oil and fat emulsion systems by use of the modified products of processing of a two-fold mollusk of the Far East region of Anadara broughtoni was a research objective. Objects of research were the model oil and fat emulsion systems received with use of the modified products of processing of a two-fold mollusk of the Far East region of an Anadara broughtoni. It is experimentally established that use as a structurant only of an acid hydrolyzate from Anadara broughtoni doesn't allow to create oil and fat emulsion system. As additional structurant egg powder (mayonnaise system), the fat-free soy flour are used (sauce system mayonnaise). It is experimentally established that at increase in mass concentration of an acid hydrolyzate both from a cloak, and from a motive muscle in model emulsions viscosity of system increases and reaches a preset value of 10 Pa*s. At creation of an emulsion like "mayonnaise" with use as additional emulsifier of egg powder and the maintenance of a fatty phase not less than 50 % the additive of acid hydrolyzates in a mass fraction of 10 % allows to reach a preset value of viscosity. The further increase in a mass fraction of hydrolyzates insignificantly increases effective viscosity of a model emulsion. At creation of an emulsion like "sauce mayonnaise" with use as additional emulsifier of the fat-free soy flour and the maintenance of a fatty phase 35-45 % are received the following results: necessary concentration for achievement of the set viscosity is the mass fraction of hydrolyzates of 15-20 %. It should be noted that the type of the brought hydrolyzate - from a cloak or from a motive muscle insignificantly influences formation of rheological characteristics of emulsion system. Authors: Tabakaeva Oksana Vatslavovna, Doctor of Technical Science, Professor, Tabakaev Anton Vadimovich, Graduate Student, Altukhova Mariya Alexandrovna 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. |
INNOVATIVE OIL AND FAT PRODUCTS
Klyuchnikova L.V. High-Tech Compounds Geleon for Mayonnaise and Mayonnaise Sauces
TRANSESTERIFICATION TECHNOLOGY
Mazhidova N.K., Bobomurodov B.N., Oltiev A.T., Nuritdinov B.S., Rakhimov M.N., Mazhidov K.K.New Developments in the Technology of Transesterification of Cottonseed Oil and its Products
| P. 30-32 | Keyword: cotton seed oil; beef tallow; transesterification technology; modes of a process; edible fats; quality; triglyceride composition; physico-chemical parameters Abstract: The article is aimed at creating a universal technology of plastic food fats with a controlled acid and triglyceride composition and optimal physical and chemical parameters on the basis of purposeful use of statistical transesterification of fats. Scientific and experimental substantiation of technology of interesterified fat with a balanced fatty acid composition and optimal physical and chemical characteristics. Development of common principles on the use interesterified fats known molecular composition for fat-based margarine increased biological value. Create a universal technology of plastic food fats with a controlled acid and triglyceride composition and optimal physical and chemical parameters on the basis of purposeful use of statistical transesterification of fats. When the transesterification of mixtures of the same fatty acid composition achieved the same molecular composition statistically interesterified fat and triglyceride composition change occurs gradual progress through the transesterification process and ends with the formation of the glyceride structure corresponding to the statistical distribution of fatty acids. Mixtures of triglycerides, similar in molecular composition to the partially interesterified fats can beat produced by mixing in certain ratios and the original interesterified fat blend. The advantage of a statistical transesterification of fats is the possibility of obtaining similar in physical and chemical parameters interesterified fat of the different fat mixtures having the same fatty acid composition of the group. A strong influence on the properties of the interesterified fat has replaced part of the unsaturated fatty acids of middle saturated acids C12-C14. The fats containing 30% saturated fatty acids C20-C22, with increasing content srodnemolekulyarnyh acids from 0 to 60% of the melting temperature increases from 32 to 36 ° C, with a hardness of 40 to 1000 g/cm, the mass fraction solid at 15 ° C from 11 to 71%. Selecting the desired mixture of fatty acid and triglyceride composition and pereeterifitsiruya certain part of the mix, you can get all the fat triglyceride composition between the composition of the starting mixture of fatty and statistically interesterified fat. The regularities of change of physico-chemical, mixtures of triglycerides of model parameters when changing their molecular structure and a correlation between the melting point, hardness, mass fraction of solids at 15 and 35 ° C and triglyceride composition statistically interesterified fats and mixtures thereof with a selectively hydrogenated liquid and vegetable oils. Authors: Mazhidova Nargiza Kahramonovna, Candidate of Technical Science Bobomurodov Bobir Nasrievich, Oltiyev Azim Tuykulovich, Nuritdinov Bahodir Salohitdinovich, Rakhimov Muhtardzhon Nigmatovich, 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. |
ANTIOXIDIZING OILS STABILITY
Nuritdinov B.S., Mazhidov K.K.Influence of Electromagnetic Fields on Safety of Vegetable Oils
| P. 33-35 | Keyword: electromagnetic field; spatial structure; antioxidant stabilized oils and fats; long-term storage; magnetic induction; density; refraction; polarizability relaxation time Abstract: The modern science and practice own many methods of physical and chemical impact on the food fats (FF) for the purpose of increase in periods of storage of products. Studying of regularities of action of the constant magnetic fields (CMF) of various force and spatial structure on anti-oxidizing stabilization of oils and fats at long storage on the one hand and test of magnetothrones of different designs for the purpose of search optimum, on the other hand was the purpose of the real work. The basis of a working hypothesis was made by the assumption of possible mechanisms of impact of PMP on oxidation process. Three models of designs of magnetothrones which are magnetic were chosen. CMM-K-1. A magnetothrone with the OH ring ferrite 25. SMM-P-2. Separator-magnitotron the magnetic - P-shaped - model. SMM-D-3 of Separator-magnitotron magnetic-disk-model. All these devices create a field of similar structure. In all range the constant relation of values of induction in each this point and in the middle of the channel is observed, that is, there is a similarity of spatial structure of a field. The picture of a field can be presented unambiguously a combination of two schedules. For a correct assessment of operation of devices of different designs it is necessary to formulate uniform criterion of efficiency of magnetothrones. Thus it is necessary to proceed from data on the mechanism of action of a magnetic field on oxidation processes. These measurements and calculations, structure of a field, show that, in all canals significant changes of magnetic induction happen along a channel axis. As model properties density and a refraction are investigated. The obtained data show how the magnetic influences index of refraction, a molecular refraction and polarizability. It is established that processing changes strong PMP polarizability and a molecular refraction of vegetable oils. Influence of PMP of subjects is stronger, than degree of nonsaturation of oil is higher. Times of a relaxation of magnetic effects depend on temperature and change of ten minutes till several o'clock. It is shown that action of MT considerably influences oxidation of oils and fats. The variation field accelerates, and the constant field slows down oxidizing processes. Under identical conditions of processing the effect of action of a constant field is more considerable. Authors: Nuritdinov Bakhodir Salokhitdinovich, 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. |
CHRONICLE AND INFORMATION
Business Development in Russia
Exhibitions Calendar in the II Half of 2015