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Rambler's Top100

Fat and oil processing industry №6/2015

RAW MATERIALS FOR THE OIL INDUSTRY

Lukomets V.M., Krivoshlykov K.M., Zelentsov S.V. Increasing Potential of Oilseed Crops at the Expense of Unused Arable Land Reserves of Russian Federation Regions

P. 4-9 Keyword: mustard; import substitution; oilseeds; fat and oil industry; improvement in climatic conditions; efficiency of production
Abstract: Russia, on the whole, the Nordic countries, where a large proportion of arable land is under adverse climatic conditions. Nevertheless, the majority of cultivated oilseeds as a result of long-term adaptive selection sufficiently adapted to the peculiarities of the Russian climate. Main acreage in Russia took sunflower, soybean, canola, mustard, flax and saffron. In 2013, the total area under these crops reached 11 million hectares, the average yield - 1.23 t / ha, gross yield of oilseeds - 13.6 million tons. Stable high demand for vegetable oils in the domestic and foreign markets, provides a steady inflow of capital Russian oil-producing industry. Over the past 20 years, these trends have led to an increase in oil production in Russia by 4.4 times. Increased consumption of vegetable oils population over the same period increased by 2.1 times, the share of domestic oil in the domestic market increased from 57.9 to 84.4 %. A further increase in raw material sector of the Russian oil and fat industry can be achieved by increasing the acreage of oilseeds, subject to returning to production of unused arable land, the development of new, including the north, areas and optimize the structure of crop rotation. In general, the Russian additional increase acreage of sunflower may be up to 2.85 million ha; soybeans - to 3.67 million ha; rapeseed and colza - to 4.20 million ha; oilseed flax - up to 2.35 million ha; mustard - 3.87 million ha; camelina - up to 4.36 million ha; safflower - to 0.94 million hectares. The potential of areas to oilseed crops may be 33.5 million hectares, which exceeds the current one, for 2014, the state in 11.14 million hectares in more than three times.
Authors: Lukomets Vyacheslav Mikhaylovich, Doctor of Agricultural Science, Academician of RAS,
Krivoshlykov Konstantin Mikhaylovich, Candidate of Economical Science,
Zelentsov Sergey Viktorovich, Doctor of Agricultural Science
All-Russia Research Institute of Oil Crops by V.S. Pustovoit,
17, Filatova St., Krasnodar, 350038, 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.



FUNCTIONAL FOODS

Tabakaeva O.V., Tabakaev A.V., Altukhova M.A.The Use of Biologically Active Substances of Sea Cucumbers of the Far Eastern Region in the Functional Oil and Fat Emulsion Products

P. 10-13 Keyword: biologically active agents; holothurias; functional oil and fat emulsion products
Abstract: Use of holothurias in world practice is defined not only their use in food, but also receiving from them valuable chemical compounds. From a cover of a body of holothurias (a skin and muscular bag) and interiors substances with the expressed biologically active properties are allocated. In a problem of search of the new medicinal and treatment-and-prophylactic products stimulating immune system, holothurias represent considerable interest. However, so far holothurias as compound components of fat-and-oil emulsion products aren't realized in technology of its receiving. 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. Use of not fish objects, in particular holothurias, by production of fat-and-oil emulsion products will promote enrichment by its specific BAV, to ensuring the certain set properties. Proceeding from it, in Far Eastern Federal University the line of oil and fat emulsion products (mayonnaise and sauces mayonnaise) with use of products of modification of not fish objects is developed. The structure of a compounding included the modified processing products (acid and fermentativny hydrolyzates, and also hydrothermal extracts) from a holothuria of the Far East region Cucumaria japonica. Feature of the developed mayonnaise and sauces mayonnaise is use as a fatty phase the blended vegetable oil balanced on a ratio of linoleic and linolenovy acids 9-10:1 and in addition enriched with selenium is used. As initial oils for blending are used as traditional (sunflower, soy, corn, rape, olive), and nonconventional linen a cold extraction, linen, enriched with selenium) vegetable oils. Hydrolyzates (acid and fermentativny) and hydrothermal extracts from a holothuria of the Far East region of Cucumariajaponica bring in structure of oil and fat emulsion products biologically active agents of sea genesis, such as triterpenovy glycosides, geksozamina, amino acid proline, high-nonsaturated fatty acids, characteristic only for marine organisms - eykozopentayenovy and dokozageksayenovy. Use as a part of fat-and-oil emulsion products of hydrolyzates and a holothuria extracts significantly enriches them with biologically active agents of a sea origin.
Authors: Tabakaeva Oksana Vatslavovna, Doctor of Technical Science, Professor,
Tabakaev Anton Vadimovich, Graduate Student,
Altukhova Maria Alexandrovna
Far Eastern Federal University,
Primorsky Krai, 8, Sukhanova St., Vladivostok, 690000, This email address is being protected from spambots. You need JavaScript enabled to view it.



Bespalov A. Cooking Pasta

FATS AND HEALTH

Tarasova V.V., Nikolaeva Y.V., Nechaev A.P.Features of the Application of Specialized Fats in the Modern Food

P. 17-21 Keyword: antioxidants; induction time; fats; blend; oil; frying; bakery products
Abstract: Fats and oils play an important role in human nutrition. In addressing the problem of global food fats and oils, as well as food products, based on them, in second place after a whole range of grain and grain products. The intensive development of various sectors of the food industry has set the task of changing the oil and fat industry range of oil and fat products. Now the industry is at a stage where it is no longer possible to carry out the development of the traditional methods, new approaches and solutions. One of the promising areas of oil and fat was the release of the functional and therapeutic and prophylactic products have a positive impact on human health. Products in this group are different or improved balanced fatty acid composition, high content of soluble vitamins zhiroras-directed action of antioxidants. Polyunsaturated fatty acids (PUFAs) and vitamins contained in vegetable oils, are valuable for the human body. Using a blended composition of oils and fats is important, since it can be used effectively to increase the content of physiologically essential fatty acids and thereby improve the nutritional value of the product. It creates a specialized oil it is advisable to apply in other fatty foods (margarines, spreads, mayonnaise, sauces), specialty frying fats and so on. It must be massive, because they can be used in various industries, for example in the baking industry. One of the ways to use specialized fat is fat study segment passing high temperature treatment, as conventional in the manufacture of bakery products are exposed to high temperatures. In this case, using refined vegetable oils - sunflower, cotton, peanut, soybean and cooking oils. In a series of experiments to determine the stability of fat oxidation as orally highly antioxidant GRINDOXTM 1021, which is a mixture of ascorbyl palmitate (vitamin C palmitate) and natural tocopherols with esters of monoglyceride and citric acid, soy bean oil as a carrier. GRINDOXTM 1021 soluble in fats and oils, but insoluble in water. Another direction of the development of specialized fats for the bakery industry is the blending of vegetable oils as amended by the solid phase, which promotes gas-retaining in the process of making bread (acts as a "lubricant"). The development of new types of fatty products for the baking industry will not only expand the range of products, but also the production of new types - preventive and functional products aimed at improving the population.
Authors: Tarasova Veronika Vladimirovna, Candidate of Technical Science, Docent,
Nikolaeva Yuliya Vladimirovna,
Nechaev Alexey Petrovich, 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.



QUALITY AND SAFETY OF OIL AND FAT PRODUCTS

Egorova E.Y., Bakhtin G.Y.Features of Formation of Fat Tasting Properties and Emulsion Products with Cedar Turpentine

P. 22-26 Keyword: functional food, vegetable oil, emulsion products, mayonnaise, olеorеsine cedar, terpenes, organoleptic characteristics, tasting properties.
Abstract: One of the modern trends of expanding the range of fat products is giving functional properties by introducing extracts and/or ether oils that enrich the diet of consumers in vitamins, phytosterols, polyphenols and other physiologically functional components. This category includes products with cedar olеorеsin, biologically active components of which are terpenes, having a characteristic pine-resinous aroma and bitter taste and has good solubility in fatty environments. This article is devoted to the study of regularities of formation of the tasting properties of vegetable oil and emulsified fat products (vegetable oils and mixtures thereof, mayonnaises, mayonnaise sauces) with the introduction of cedar oleoresin. It is shown that the introduction of cedar olеorеsin in a dosage of 5.0 % practically does not appear to change the characteristic odor of vegetable oil, but the taste and aroma of the oil become less harmonious, there are unpleasant aftertaste, characteristic bitterness and gummosity in taste and aroma, enhanced with the increase in the dosage of cedar oleoresin. With the introduction of cedar olеorеsin in mayonnaises and mayonnaise sauces general regularities of changes in organoleptic characteristics are preserved: when you increase the dosage of cedar olеorеsin, the increased expression of negative properties, which is mainly reflected in a bitter, resinous flavor and smell. Introduction to the composition of mayonnaise protein and carbohydrate components has virtually no effect on the intensity of adverse changes in taste and smell. Study of the regularities of formation of the organoleptic characteristics of vegetable oils and emulsion products with cedar olеorеsin shows that with the introduction of cedar olеorеsin in a dosage of no more than 2.5 % negative change in the taste and smell of vegetable oils and their mixtures are practically not observed. At a dose of cedar olеoresin is not more than 1.0 % in mayonnaise and 0.25-0.5% mayonnaise sauces adverse changes in the taste and smell of emulsion compositions appear slightly.
Authors: Egorova Elena Yuryevna, Doctor of Technical Science, Docent,
Bakhtin Grigoriy Yurtevich
Altai State Technical University named after I.I. Polzunov,
Biysk Technological Institute (branch)
27, Trofimodf St., Biysk, Altai Region, 659305, This email address is being protected from spambots. You need JavaScript enabled to view it.



Glushenkova A.I., Skosyreva O.V.On the Question of the Definition of Indicators, to the Requirements of GOST Cooking Oils

P. 27-28 Keyword: iodide number, safflower, oleinic acid, elaidinic acid, trans-acids
Abstract: In this article it is considered the question about expediention of the including in the State Standard iodide number in the food vegetable oils. When this index does not corresponds to State Standard oil must be send on idditional processing which allowes to reduce acid number, the quantity of the sediments, the humidity and colour but it practical does not influence on the level of iodide number. It is known, that iodide number depends from the length of the hydrocarbon chain of the fatty acid, the quantity of double bonds in its and from the place of the disposition their in the fatty acid and from geometrical structure of its. These factors are not accounted in the time of the determination of the iodide number. That is why the iodide number not always corresponds to correct meaning. For example oleinic cis9-18:1, petroselinic cis6-18:1 and elaidinic trans9-18:1 acids have identical lengths of the hydrocarbon chain and they have only on one of the double bond however their the iodide numbers are different. Besides the iodide numbers of cis9, cis12-18:2, cis9, cis11-18:2 and trans9, trans11-18:2 acids also are different. At present it is observed intensive process of the salinity of the fertile ground. This expert influence on the quality of provisions in that number on the fatty acid composition of oil of seeds are grew in the conditions of salinity stress. In the many works it was showed that the oil of seeds of safflower, soya, sunflower and in other plants are grew in that conditions contain more of the palmitic acid and less of linoleic acid. All above-mentioned is testifies about unexpediention of the including index iodide number in the State Standard on food vegetable oils.
Authors: Glushenkova Anna Ivanovna, Academician of ASRU (Academy of Sciences Republic f Uzbekistan), Doctor of Technical Science, Professor
S.Y. Yunusov
Institute of the Chemistry of Plant Substances,
10177, Tashkent, M. Ulugbeka 77
Skosireva Olga Valentinovna, Candidate of Medical Sciences, Associate Professor
Tashkent State Stomatologic Institute
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

Morina N.S.Development of Formulations Fat Emulsion Product Having a Biologically Active Substance Spinach Extract

P. 29-34 Keyword: apiin; biologically active substances; mayonnaise; mayonnaise; spinach
Abstract: Currently lifestyle and environmental situation requires modern scientific community to pay more attention to the developments in the food industry. To study the relationship between diet and human health has stimulated the development of the concept of functional foods. In this framework, is a new practical approach to creating products that help achieve optimal health by incorporating additional functional ingredients. In this regard, the development of functional foods is an important and urgent task for the development of the food industry. Fatty dressings - popular daily consumed food, enrichment of functional ingredients which are technologically relatively simple and justified. However, despite the popularity fat emulsion products, a developed and proven technology of obtaining fat products and a deep study of plant raw materials as sources of biologically active substances currently available in the market assortment of fatty sauces enriched with plant extracts is very limited. In this regard, the aim of this work was to develop formulations of emulsion products - sauces, mayonnaise, balanced fatty acid composition, contains biologically active substances of plant origin. As a result of a research conducted by the mayonnaise sauces 20% and 30%, which have a low calorie, balanced ratio of w-6: w-3 fatty acids, and also contain functional ingredients such as polyphenols, in quantities corresponding to the norms of physiological needs. Conducted studies to determine the organoleptic, physico - chemical and microbiological characteristics of the product. Defined periods of storage. These sauces can be used as a functional food product.
Authors: Morina Natalya Sergeevna, Graduate Student
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.



CONFERENCES AND SEMINARS

Dracheva L.V. Trans Fats as a Health Hazard, and One of the Key Growth Factors for Cardiovascular Disease in Russia

Dracheva L.V. Modern Aspects of the Ice Cream Production of

The Use of Soybean Oil in Food Industry

CHRONICLE AND INFORMATION

The Largest Exhibition of Meat Processing Industry

List of Articles Published in the Journal "Oil and Fat Processing Industry" in 2015