Technology of specialty fats based on palm stearin

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.71011

Keywords:

alcoholysis, palm stearin, ethyl alcohol, enzyme, ethyl esters, specialty fat

Abstract

New technology of modification of fats was developed, which allows, by fermentative ethanolysis, obtaining a new type of specialty fats for use in the food industry (culinary, bakery and dairy products). We proposed, for the modification of fatty raw materials, restructuring of the fats, namely, their active parts (acyl groups) with obtaining of derivatives of fatty acids that have functional properties.  Obtained fats meet the requirements of normative documentation by the indicators of quality, and are additionally enriched with physiologically–active ingredients – ethyl esters of fatty acids, which are better digested and reduce the resynthesis of fat in a human body. The influence of conditions of fermentative alcoholysis of palm stearin by ethyl alcohol on the degree of its conversion to ethyl esters of fatty acids was defined.

It was established that when using ethyl alcohol as a reagent in the presence of lipolytic enzyme, ethyl  esters and incomplete acylglycerols accumulate that causes the change of physical and chemical indicators (including the melting temperature decrease), the composition of the reaction mixture, and allows obtaining fats with given composition and properties. Thus, using this method, selecting necessary raw materials and varying the conditions of the reaction, one can obtain a whole range of specialty fats.

Author Biographies

Ekaterina Kunitsa, National Technical University “Kharkiv Polytechnic Institute” str. Bagalia, 21, Kharkiv, Ukraine, 61002

PhD, scientific researcher

Department of Technology of fats and fermentation products

Aleksey Udovenko, National Technical University “Kharkiv Polytechnic Institute” str. Bagalia, 21, Kharkiv, Ukraine, 61002

Postgraduate student

Department of Technology of fats and fermentation products

Elena Litvinenko, National Technical University “Kharkiv Polytechnic Institute” str. Bagalia, 21, Kharkiv, Ukraine, 61002

PhD, assistant professor

Department of Technology of fats and fermentation products

Fedor Gladkiy, National Technical University “Kharkiv Polytechnic Institute” str. Bagalia, 21, Kharkiv, Ukraine, 61002

Doctor of Technical Sciences, Professor, Head of Department

Department of Technology of fats and fermentation products

Irina Levchuk, SE "Ukrmetrteststandard" str. Metrology, 4, Kyiv, Ukraine, 03143

PhD

Head of the scientific-methodical laboratories chromatographic studies

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Published

2016-06-16

How to Cite

Kunitsa, E., Udovenko, A., Litvinenko, E., Gladkiy, F., & Levchuk, I. (2016). Technology of specialty fats based on palm stearin. Eastern-European Journal of Enterprise Technologies, 3(11(81), 27–33. https://doi.org/10.15587/1729-4061.2016.71011

Issue

Vol. 3 No. 11(81) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Ekaterina Kunitsa, Aleksey Udovenko, Elena Litvinenko, Fedor Gladkiy, Irina Levchuk

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