Optimization of formulation composition of the low–calorie emulsion fat systems





low calorie emulsion system, Jerusalem artichoke, viscosity, organoleptic indicators, optimization, the response surface


Among the promising food products of oil-and-fat industry, special place is held by emulsion fat products, in which vegetable oil is in the dispersed state that increases its assimilation. High taste and nutritional properties, due to the specific character of their structure, are inherent in emulsion fat systems. Therefore, water-fat emulsions are the promising systems, on the basis of which it is possible to create mayonnaises, sauces, dressings, oil pastes, spreads and other food products, including low fat ones, with the balanced composition and health-improving properties.

The work substantiated the optimum content of the concentrate of Jerusalem artichoke “Noteo” and the stabilizing system “Hamulsion QNA» – 10,06 and 0,42 % respectively, as the components of low calorie emulsion fat basis for the production of low fat oil–and–fat products.

It is shown that a low calorie emulsion fat system, produced with the use of raw components in the optimal ratio, possesses standardized physical–chemical and microbiological indicators, high organoleptic characteristics and can be used as the raw material for the production of low calorie mayonnaises, sauces and dressings for healthy nutrition.

The recommendations are provided regarding the design of the technologies of the two groups of low calorie mayonnaises, sauces, dressings, enriched with food fibers and prebiotics (or the complexes of synbiotics), on the basis of the developed emulsion fat systems.

Author Biographies

Nataliіa Tkachenko, Odessa national academy of food technologies str. Kanatna, 112, Odessa, Ukraine, 65039

Doctor of Sciences in Engineering, Professor, Head of department

Department of dairy technology and technology of fats and perfume-cosmetic products

Pavlo Nekrasov, National Technical University "Kharkiv Polytechnic Institute" Bagaliya str., 21, Kharkiv, Ukraine, 61002

Doctor of Sciences in Engineering, Professor

Department of technology of fats and fermentation products

Tetiana Makovska, Odessa national academy of food technologies Kanatna str., 112, Odessa, Ukraine, 65039

Postgraduate student

Department of dairy technology and technology of fats and perfume-cosmetic products

Lubov Lanzhenko, Odessa national academy of food technologies Kanatna str., 112, Odessa, Ukraine, 65039


Department of dairy technology and technology of fats and perfume-cosmetic products


  1. Smoljar, V. I. (2012). Stan faktychnogho kharchuvannja naselennja nezalezhnoji Ukrajiny. Problemy kharchuvannja, 1-2, 5–9.
  2. Betoret, E., Betoret, N., Vidal, D., Fito, P. (2011). Functional foods development: Trends and technologies. Trends in Food Science & Technology, 22 (9), 498–508. doi: 10.1016/j.tifs.2011.05.004
  3. Fahimdanesh, M., Mohammadi, N., Ahari, H., Khosravi, M. A., Zanjani, F. Zh. et. al. (2012). Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce. African Journal of Microbiology Research. 6 (40). 6853–6858. doi: 10.5897/ajmr12.1240
  4. Mardar, M. R., Tkachenko, N. A., Lozovsjka, Gh. M., Makovsjka, T. V. (2016). Marketynghovi doslidzhennja pry pozycionuvanni ta vyvedenni na rynok nyzjkokalorijnogho majonezu, zbaghachenogho kompleksom synbiotykiv. Kharchova nauka i tekhnologhija, 1 (26), 3–10.
  5. Ghazaei, S., Mizani, M., Piravi-Vanak, Z., Alimi, M. (2015). Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch. Food Science and Technology (Campinas), 35 (1), 150–156. doi: 10.1590/1678-457x.6555
  6. Kuo, S.-M., Merhige, P. M., Hagey, L. R. (2013). The Effect of Dietary Prebiotics and Probiotics on Body Weight, Large Intestine Indices, and Fecal Bile Acid Profile in Wild Type and IL10−/− Mice. PLoS ONE, 8 (3), e60270. doi: 10.1371/journal.pone.0060270
  7. Harris, W. S., Miller, M., Tighe, A. P., Davidson, M. H., Schaefer, E. J. (2008). Omega-3 fatty acids and coronary heart disease risk: Clinical and mechanistic perspectives. Atherosclerosis, 197 (1), 12–24. doi: 10.1016/j.atherosclerosis.2007.11.008
  8. Tkachenko, N. A., Sevastjjanova, O. V., Makovsjka, T. V. (2016) Zhyrozaminnyky vughlevodnoji ta bilkovoji pryrody v nyzjkokalorijnykh majonezakh. Prodovoljcha industrija APK, 1-2, 18–22.
  9. Mitchell, C. M., Davy, B. M., Halliday, T. M., Hulver, M. W., Neilson, A. P., Ponder, M. A., Davy, K. P. (2015). The effect of prebiotic supplementation with inulin on cardiometabolic health: Rationale, design, and methods of a controlled feeding efficacy trial in adults at risk of type 2 diabetes. Contemporary Clinical Trials, 45, 328–337. doi: 10.1016/j.cct.2015.10.012
  10. Azizi, A., Homayouni, A., Payahoo, L. (2012). Effects of Probiotics on Lipid Profile: A Review. American Journal of Food Technology, 7 (5), 251–265. doi: 10.3923/ajft.2012.251.265
  11. Mogilvii, M. P., Shaltumaev, T. Sh., Galukova, M. K. (2013). Sovremenniie napravleniia ispolzovaniia pishchevih volokon v kachestve functionalnih ingredientov. Noviie tekhnologii, 1, 27–31.
  12. Han, G. K. & Ко. (2006). Istoriia uspeha. Stabilizacionniie sistemi dlia idealnogo produkta. Pishchevaya promishlennost, 8, 34.
  13. Chatsisvili, N. T., Amvrosiadis, I., Kiosseoglou, V. (2012). Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation. LWT – Food Science and Technology, 46 (1), 335–340. doi: 10.1016/j.lwt.2011.08.019
  14. Myers, R., Montgomery, D., Anderson-Cook, C. (2016). Response surface methodology: process and product optimization using designed experiments. Hoboken, New Jersey : John Wiley & Sons, 825.
  15. Tkachenko, N. A., Makovsjka, T. V. (2015) Low-calorie mayonnaise production technology enriched with synbiotic complex by using batch method. Journal of Food Science and Technology, 4 (33), 74–81. doi: 10.15673/2073-8684.4/2015.55876
  16. Rahbari, M., Aalami, M., Kashaninejad, M., Maghsoudlou, Y., Aghdaei, S. S. A. (2014). A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate. Journal of Food Science and Technology, 52 (6), 3383–3393 doi: 10.1007/s13197-014-1389-4
  17. Kishk, Y. F. M., Elsheshetawy, H. E. (2013). Effect of ginger powder on the mayonnaise oxidative stability, rheological measurements, and sensory characteristics. Annals of Agricultural Sciences, 58 (2), 213–220. doi: 10.1016/j.aoas.2013.07.016
  18. Mardar, M. R., Valevsjka, L. O. (2010). Kompleksna tovaroznavcha ocinka jakosti novykh vydiv ekstrudovanykh zernovykh produktiv pidvyshhenoji kharchovoji cinnosti. Zernovi produkty i kombikormy, 1 (37), 19–22.
  19. Makovsjka, T. V., Tkachenko, N. A. (2015). Bifidobacterium activation in technologies of health-improving mayonnaise. Technology audit and production reserves, 6 (4(26)), 40–44. doi: 10.15587/2312-8372.2015.56209




How to Cite

Tkachenko, N., Nekrasov, P., Makovska, T., & Lanzhenko, L. (2016). Optimization of formulation composition of the low–calorie emulsion fat systems. Eastern-European Journal of Enterprise Technologies, 3(11(81), 20–27. https://doi.org/10.15587/1729-4061.2016.70971



Technology and Equipment of Food Production