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Rambler's Top100

Fat and oil processing industry №1/2016

MARKETS AND BUSINESS

Burdun N.I. Market Cost Accounting — a Reasonable Balance of Interests of the State, Employee and Owner

Buevich S. Complex IT-Industry Solution CSB-System Business Management of Food Industry

RAW MATERIALS OF THE INDUSTRY

Oltiev A.T. Improving Fats Transesterification Technology Using Cottonseed Oi

P. 10-12 Keyword: Interesterified fats; technology of their production; cotton palmitin; cottonseed oil and its products.
Abstract: The work is aimed on creating a universal technology of edible plastic fat with controlled acid and triglyceride composition and optimal physico-chemical parameters on the basis of purposeful use of statistical transesterification of fats. The transesterification of oils, fats and model mixtures were performed in a closed reactor, thermostated with a capacity of 0.1 dm3, equipped with an intensive stirrer. Redistribution dynamics in the molecules of fatty acids and triglycerides between the molecules was studied on the model of liquid mixtures of vegetable oils, hydrogenated fats with melting temperature of 31…65 ° C, melted animal fats, palm oil and palm stearin, different contents differing Ct9-Co9 saturated acids isomerized monounsaturated acids and linoleic acid. With increasing the content of high molecular weight saturated fatty acids (palmitic and particularly stearic) from 25 to 45 % of an interesterified fat melting temperature increases from 28 to 41 ° C. Simultaneously interesterified fat hardness increases from 20 to 220 g/cm and a mass fraction of solids (at 15 ° C) 8 to 28 %. By increasing the content of trans oleic acid isomers from 0 to 35 % with the constant content of saturated fatty acids C16-C22 (P = 30? %) interesterified fat melting temperature rises slightly, but the hardness increases significantly (from 40 to 120 g/cm) and a mass the proportion of solid phase at 15 ° C. Mild temperature conditions for transesterification of fats sodium alkoxides (60…90 °C) and relatively low dosages of catalyst (0.2-0.3 %) allow to preserve the native state of biologically important components of dietary fats. It is found that in the transesterification process is almost completely free sterols are esterified with fatty acids, triglycerides, but it does not reduce the biological value of sterols. There has also been a significant reduction in tocopherol concentrations (up to 50 % of the original level). However, this reduction is much lower than in the hydrogenation of fats.
Authors: Oltiev Azim Toyqulovich, Senior Recearcher
Bukhara Engineering Technology Institute,
15, Prospekt K. Murtazaeva, Uzbekistan, Bukhara, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



Malofeeva M.V. The Use of Cocoa Butter Equivalents in Producing Glaze

Efimenko S.G., Efimenko S.K., Bykova S.F., Davidenko E.K.Rapeseed High Oleic Oil as an Alternative to Olive Oil

P. 16-18 Keyword: oilseeds; new varieties; new types; vegetable oils; source of raw materials.
Abstract: In recent years there has been a totally new approach in the selection of oilseed crops, including rapeseed directed on oil quality and consists in overcoming limits of genetic variability of species composition and obtaining seed oil fatty acids, oils planned types. Through the efforts of breeders and biochemists Research Institute of oilseed rape established accessions with high oleic acid content of up to 75-82 % in spring and winter forms. Transferred to the state variety testing of spring rape Amulet, which oil contains up to 78 % of oleic acid, about 11 % linoleic acid and 0.01 % erucic acid. The proportion of linolenic acid was reduced to 5 %. The main component is high oleic rapeseed oil, triolein - 45?% of the total triacylglycerols palmitdiolein - 25 % dioleinolinolein - 10.8 %, including a number of triacylglycerols containing acyl linolenic acid. By fatty acid set, the ratio of basic components of triacylglycerols, physico-chemical parameters of high oleic rapeseed oil differs little from the olive, but surpasses the latter on the content and composition of tocopherols. A new stage in the selection to change the chemical structure of tocopherols in high oleic rapeseed oil led to a redistribution of the electron density of bonds in the heterocyclic moieties tocopherols and significant modification of their properties, accompanied by inversion of the vitamin and antioxidant activity of the last upward. High oleic rapeseed oil olive differs from both the total content of tocopherols and their composition. Tocopherol complex includes up to 87 % of the gamma and delta forms possessing antioxidant activity to a total content of 830 mg/kg, while tocopherols olive oil are presented in 90 % of the alpha-form with a vitamin activity inherent to it in a total content of up to 150 mg/kg. Tests on the stability of the oil to oxidation showed that a significant increase in oleic acid, reducing the proportion of polyunsaturated acids to a level of 9.10 %, the high content of natural antioxidant improves the stability of high oleic rapeseed oil oxidation by more than 5 times, compared to the conventional rapeseed oil, and more than 1.5 times as compared to olive oil. The data on the composition and stability of high oleic rapeseed oil, as well as its organoleptic assessment, provide the basis for the practical use of seeds of high oleic rapeseed in the production of a fundamentally new product, the quality is not inferior, but superior to imported olive oil, an alternative to the latter at the food market vegetable oils, to make a step in solving the problem of import substitution basic healthy food.
Authors: Efimenko Sergey Grigoryevich, Candidate of Biological Science;
Efimenko Svetlana Konstantinovna, Candidate of Biological Science,
All-Russian Research Institute of Oil Crops,
17, Filatova St., Krasnodar, 350038, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bykova Svetlana Fedorovna, Doctor of Technical Science, Professor,
Davidenko Elena Konstantinovna, Candidate of Technical Science,
All-Union Scientific Research Institute of Fats,
17, Filatova St., Krasnodar, 35038, This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY AND SAFETY

Voskanyan O.S., Guseva D.A., Nikitin I.A.Development of Phospholipids Removal Process from Sunflower Oil Using Natural Cationic Polymers

P. 19-22 Keyword: An aqueous solution of quaternary salt on polyacrylamide; hydrated and non hydrated phospholipids; lemon acid; physical refining; unrefined oils; sunflower oil; natural cationic polymer solution: aqueous solution polidialkildiallilammoniyhlorid dialkildiallil copolymers or acrylic-ammonium (or methyl) acid; emulsion.
Abstract: The main objective of our research was the introduction of a deep hydratable and non-hydratable phospholipids from sunflower oil while reducing the time of its refining. For this in vitro refining of sunflower oil was carried out by treating the oil with a saturated solution of citric acid. Simultaneously with the introduction of the citric acid solution is added a cationic nature of the polymer solution: aqueous solution polidialkildiallilammoniyhlorid dialkildiallil copolymers or acrylic-ammonium (or methyl) with an acid, an aqueous solution of polyquaternary salts polyacrylamide solution with a concentration of 0.001 to 0.5 %. The analysis of the study showed that the hydratable and non-hydratable phospholipids are displayed much better than the known method and the content of phospholipids in the oil after it is processed by the proposed method is 0.05 % (0.0019 mg / L, based on phosphorus) or less. Formed with non-hydratable phospholipids from the insoluble polymer complex precipitates. In addition, it is advisable to also use the proposed method in removing distillation (physical refining) of free fatty acids with a simultaneous deodorization. The low content of residual impurities in the oil prevents the formation of carbon on the surfaces of devices, provides a long-lasting stable operation of the equipment. Flushing oil solution of the polymer after processing is not required. The technological process can be carried out continuously or intermittently. The study results indicate that the developed method of hydration of phospholipids of sunflower oil is the most effective compared to existing technology. Studies have shown that cationic polymers are removed from the natural vegetable oil not only hydratable, but non-hydratable phospholipids, which can not be achieved in the traditional way of hydration. Also, the separation system "hydrated oil - vodnofosfolipidny precipitate" is held at lower temperatures of 25…35 ° C with an oil content in the sediment of 1-3?%. This is achieved by the fact that the reactants are used in our system viscosity reducers, which enhances the phase separation.
Authors: Voskanyan Olga Stanislavovna, Doctor of Technical Science, Professor;
Guseva Darya Aleksandrovna, Candidate of Technical Science, Docent;
Nikitin Igor Alekseevich, Candidate of Technical Science, Docent
Moscow State University of Technology and Management named after K.G. Razumovsky
73, Zemlyanoy Val St., Moscow, 109004. This email address is being protected from spambots. You need JavaScript enabled to view it.



Mazhidova N.K.New Catalysts in the Hydrogenation of Cottonseed Oil Technology

P. 23-26 Keyword: catalysts; qualitative indicators; fat food safety; dietary hydrogenated fat; fatty acids trans izomer; stationary and powdered catalysts; Hydrogenation technology; Hydrogenation conditions; cottonseed oil.
Abstract: Research into the development of new technologies and hydrogenation catalysts, the main advantage of which is to ensure the high quality and food safety catalytically modified fats are relevant. The work is aimed at improving the quality and ensuring food safety hydrogenated fat obtained by hydrogenation of cottonseed oil, by selection of science-based high-performance technologies and catalyst systems to reduce the content of trans fatty acids izomere and regulate the necessary arrangement of fatty acids in the triacylglycerols of dietary fat. The object of the study were refined deodorized cottonseed oil, powder and stationary floatable catalytic systems based on nickel, copper and various promoter additives of high hydrogenating properties. In studies of the catalytic modification of cotton oil used in a variety of catalytic systems of a new modification. Steady-state alloyed catalysts comprising one and two-promoting additive. As the most effective catalyst powder used catalyst "Nisosel-800." Catalytic hydrogenation of the cottonseed oil were carried out under identical process conditions under which the basic properties of hydrogenation catalysts. As the temperature increases the rate of fatty acid saturation increases, with an intense growth rate observed at 200 °C. The apparent activation energy is about 15 kJ/mol. For qualitative indicators hydrogenated fat has the greatest impact pressure of hydrogen in the process of continuous hydrogenation. Under these conditions, the greatest influence on the selectivity of the process has a combination of elevated temperature at a sufficiently high space velocity clockwork. It was found that the best catalyst systems for the production of solid food salomas high quality and food safety are powdered and stationary floatable catalysts based on nickel, copper and promoting additives. Such catalyst systems have reduced the amount of trans fatty acids in the isomerized hydrogenated fat up to 5.7 % and to ensure consistency content of linoleic acid.
Authors: Mazhidova Nargiza Kahramonovna, Candidate of Technical Science
Bukhara Engineering Technology Institute,
15, Prospekt K. Murtazaeva, Uzbekistan, Bukhara, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



RESEARCH RESULTS

Golyak Y.P., Sultanovich Yu.A.Features of the Use of Mayonnaise Based on High-Oleic Sunflower Oil in Catering

P. 27-30 Keyword: high-oleic sunflower oil; mayonnaise; public food service; HoReCa segment
Abstract: The modern pace of life characterized by the lack of time, increase and transformation of physical, informational and psychoemotional stresses caused a significant change in nutrition behavior and dietary structure. Nowadays it is generally accepted to have a meal in public food service facilities and to buy ready meals in retail chain. The majority of dishes sold by these enterprises contains sauces the most commonly used of which is mayonnaise. Mayonnaise for usage in public catering has its own characteristics and should meet certain requirements to be suitable for preparation of cold and hot dishes. As part of a comprehensive study of the prospects of the usage of high-oleic sunflower oil in a variety of recipes of mayonnaise consumer tests were conducted, the purpose of which was to assess the suitability of mayonnaise (67 % of high-oleic sunflower oil) for public catering. Control samples were mayonnaise brands "Moscow Provencale" and "SolPro" with fat content of 67 %. The proof sample was prepared according to the formulation of mayonnaise trademark "SolPro" with replacement of the fat phase with high oleic sunflower oil. In accordance to results of the study, it was found that the proof sample based on high-oleic sunflower oil and prepared according to the recipe of mayonnaise brand "SolPro", has high consumer characteristics and flexibility, meets the requirements of the mayonnaise for usage in public catering, but it is not suitable for the preparation of products which should be deep freezed.
Authors: Golyak Yuliya Petrovna, Graduate Student
Moscow State University of Food Production,
11, Volokolamskoe Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Sultanovich Yuriy Avraamovich, Doctor of Chemical Science, Professor
Holding "Solnechnye Produkty"
3, 1st Grayvoronovsky Proezd, Moscow, 109518, This email address is being protected from spambots. You need JavaScript enabled to view it.



MARKET of MAYONNAISE PRODUCTS

Bozorov D.Kh.Improving the Preparation of Mayonnaise

P. 31-34 Keyword: Mustard; qualitative indicators; food additives and flavorings; consumer characteristics; technology of preparation of mayonnaise; rheological characteristics; formulation; process variables; emulsifying ability.
Abstract: The work aims to study samples of mustard powder obtained from the seeds of white and blue-gray mustard. To conduct studies and comparative characteristics of the samples of mustard powder in pure form and as mixtures of white and blue-gray mustard, made up in various ratios. To study the effect of temperature modes of preparation of mustard powder on the stability of the structure of the starch gels used method of determining the enzyme-stability of hydrocolloids, the essence of which consists in mixing starch paste with a pre-defined manner mustard in a ratio of 9: 1, and the determination of the viscosity of the gel immediately after mixing, then 3 hours and a day. Starch paste prepared by traditional technology with a ratio of starch: water 1:16. Mustard powder was dispersed in water at a ratio of 1: 4. The water temperature and exposure time for the "maturation" of mustard changed to define the parameters necessary to reduce the damaging effects of mustard on starch gel. The effective viscosity of starch gel before mixing with mustard (control) and after (samples 1-5) were determined on the device "Reotest" at a shear strain rate Qh = 3 s-1. The mustard powder prepared at elevated temperature (65 ° C and 87 ° C), enzymatic processes are finished before mixing with the starch gel. Based mustard used in the experiment is 5, prepared mayonnaise samples received overall positive organoleptic evaluation. Mass fraction of mustard in the recipe of mayonnaise was 4.0 or 0.8?% of its mustard powder. When the sensory evaluation focused on the severity of mustard taste, the presence or absence of bitterness in the taste, which, according to the published data indicates the presence of undesirable products of hydrolysis. Comparative evaluation of the emulsifying ability of mustard powder samples of different types of seeds allowed to recommend the use of mustard powder obtained from the seeds of white mustard, mayonnaise in recipes.
Authors: Bozorov Dilmurod Kholmurodovich, Candidate of Technical Science
Bukhara Engineering Technology Institute,
15, Prospekt K. Murtazaeva, Uzbekistan, Bukhara, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



INNOVATIVE TECHNOLOGIES

Barmashev V.A., Markov V.N., Fyodorov A.V.Resource Conservation, Energy Conservation, Environmental Issues with Use Sunflower Husks in Agriculture

P. 35-37 Keyword: husk; waste; a by-product; sunflower oil; resource conservation.
Abstract: During the processing of sunflower seed husk is formed, which formally refers to the production of waste. An analysis of the definitions of "waste" and "by-products" shows that the boundary between them is blurred, and the assignment of the product to one category or another is only a matter of terminology rather than a clear classification. And here, for example, the European Union interprets these concepts a little differently, so you can use more efficiently husk. Sunflower husk, formally regarded as waste oil and fat production, in fact, is the raw material for the chemical industry, a type of biofuel and the multi-purpose resource for agriculture. Using the husks as fertilizer and soil improver properties, it is widely practiced in the world, in the Russian Federation is regarded environmental organizations as a serious environmental offenses. Experts confirm that the environmental safety of the husks when you make it into the soil is comparable to the safety indicators, normalized for sunflower seed, and MAC the same indicators for the soil. Taking into account the positive examples of national practice and international experience, it should be recognized that the husk is a byproduct of oil and fat industry and independent commodity and ARSRIF plans to issue this conclusion as a normative document regulating the use of sunflower husks for the aforementioned purposes.
Authors: Barmashev Valeryiy Aleksandrovich, Candidate of Technical Science;
Markov Vladimir Nikolaevich, Candidate of Technical Science;
Nosovitskaya Frida Petrovna;
Fyodorov Aleksandr Valentinovich, Doctor of Technical Science
Research Institute of Fats,
10, Chernyakhovskogo St. Petersburg, 191119, This email address is being protected from spambots. You need JavaScript enabled to view it.



Sulaymanova G.Kh.The Use of Local and Non-Traditional Sources of Raw Materials in the Preparation of Emulsion Technology

P. 38-40 Keyword: aldehydes; acetaldehyde; formaldehyde; valerian; propionic; emulsion-fat products.
Abstract: The emulsion of fatty dairy products discovered aldehydes (formaldehyde, acetaldehyde, propionaldehyde, butyric, valeric, iso, caproic, caprylic, crotonaldehyde, etc.), Ketones (acetone, acetoin, diacetyl, 2?butanone, 2?heptanone, etc.) and etc. The basic physical and chemical characteristics of the fat emulsion, including milk-based products processing. The lactones are important components of the smell of dairy fat emulsion. Isolated and identified saturated and unsaturated - fatty acid and lactone having a carbon number of 6 to 20. According to the chromatographic analysis of mammary fat emulsion prevail - lactone and an even number of carbon atoms, the others are in smaller amounts. Different combinations of the above aromatobrazuyuschih connections allow you to simulate the taste and flavor of dairy fat emulsion produced by various technological schemes. The content of flavoring substances of natural dairy fat emulsion varies depending on: the heat treatment regime mammary fat emulsion, temperature, length of storage time and conditions of products and other technological factors. These data formed the basis for modeling the organoleptic properties of the milk-fat emulsion identical in flavor properties of the reference product: butter and sour cream and sweet butter. Sensory analysis was performed by the profile. Intensity of feature characterized by a five-point scale. The most important aromatic notes were determined on the basis of processing the tasting results. Research the main characteristics of fat emulsions allowed to expand the range of products based on them, and set the basic direction of management organoleptic properties of fat butter products.
Authors: Sulaymanova Gulchekhra Khakimovna, Senior Researcher
Bukhara Engineering Technology Institute,
15, Prospekt K. Murtazaeva, Uzbekistan, Bukhara, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



CHRONICLE AND INFORMATION

Leaders of the RF CCI, «Expocentre» and Soyuzlegprom Discussed with Reporters the State of the Exhibition Industry and New Projects

Calendar of Exhibitions on the I half of 2016