Foundation of technology for obtaining encapsulated oils and prescription development of shells on their basis

Authors

  • Olga Neklesa Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Evgeniya Korotayeva Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-3166-0282
  • Oleksander Nagorniy Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-9069-4514

DOI:

https://doi.org/10.15587/1729-4061.2016.86769

Keywords:

lipids, capsule, shell, sodium alginate, packaging, spherification, encapsulation, convenience food, polysaccharides

Abstract

The use of sodium alginate and implementation of its chemical potential in the oil encapsulation technology provides thermostable properties of the product shell, which expands the range of new types of oil and fat products with the given geometrical shape, improved consumer properties and extended shelf life.

Stable production process of encapsulated oils is ensured by involving a third substance − white sugar into the prescription of an aqueous solution of sodium alginate.

Scientific and technological substantiation of structured edible shells of dosed encapsulated oils is provided by the parameters of such systems, which determine the technological cycle of production and operation of special equipment for industrial production.

The technology of shells of encapsulated oils, rational concentrations of prescription components are developed. Introduction of white sugar density regulator − at a concentration of 23.0 % into the shell-former solution is substantiated. This helped to determine the organoleptic and structural and mechanical properties Eel=(10.0...21.5)×103 Pa. Determination of the technological properties of shells of encapsulated oils lays the basis for industrial production, allowing to extend the range of oil and fat raw materials, encapsulated fillers and expand the use of industrial encapsulated products in the catering industry.

Author Biographies

Olga Neklesa, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of technology of bread, confectionery, pasta and food concentrates

Evgeniya Korotayeva, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Assistant

Department of Food Technology

Oleksander Nagorniy, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Senior Lecturer

Department of Food Technology 

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Published

2016-12-27

How to Cite

Neklesa, O., Korotayeva, E., & Nagorniy, O. (2016). Foundation of technology for obtaining encapsulated oils and prescription development of shells on their basis. Eastern-European Journal of Enterprise Technologies, 6(11 (84), 9–15. https://doi.org/10.15587/1729-4061.2016.86769

Issue

Vol. 6 No. 11 (84) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Olga Neklesa, Evgeniya Korotayeva, Oleksander Nagorniy

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