Подбор жировой фазы для получения основы маргарина

Аннотация

Today, the requirements for proper nutrition and a healthy lifestyle are increasing every day. However, the population of our country has long been consuming a large amount of fat (including margarine) products, and the fulfillment of the above requirements creates certain problems. One effective solution to these problems is to change the composition of the daily consumed products and bring them to the level of requirements. The purpose of the research is to increase the biological value of the resulting product by enriching the fat base of margarine with polyunsaturated fatty acids. For this, it is proposed to completely abandon the traditional hydrogenated fat, and an interesterified mixture based on beef fat, cotton palmitin and soybean oil is proposed. Key words: interesterification, fat base, margarine, beef fat, cotton palmitin, soybean oil, essential fatty acids.