Development of technology for obtaining fat compositions with increased oxidative stability
DOI:
https://doi.org/10.15587/1729-4061.2023.272210Keywords:
fat composition, oxidative stability, induction period, oxidation inhibitor, free radical processAbstract
The object of research is the process of fat oxidation at elevated and standard temperatures.
Fats are used in chemical, pharmaceutical, food and other industries. Oxidative deterioration changes the composition of fats, reduces the efficiency of chemical reactions involving fats and the quality of final products. An urgent task is to increase the oxidative stability of fats.
The oxidative stability of fat compositions based on rapeseed, high-oleic sunflower and palm oils by the induction period at a temperature of 110 °C was investigated. The induction periods of the initial oils were 408.48 min., 795.87 min. and 630.2 min., respectively. Rational ratios of oils in the compositions were found: high-oleic sunflower: palm (50:50) %; rapeseed: high-oleic sunflower: palm (16.67:66.67:16.67) %; rapeseed: high-oleic sunflower: palm (33.33:33.33:33.33) %. The induction periods of the mixtures are 650.57 min., 710.56 min. and 670.56 min., respectively.
The increase in the oxidative stability of the developed compositions using the mixture of synthetic antioxidants (butylhydroxyanisole, butylhydroxytoluene and tert-butylhydroquinone) in an amount of 300 mg/kg of fat mixture was studied. The induction periods of the developed compositions were 910.80 min., 1279.01 min. and 1072.90 min., respectively.
The physicochemical parameters of compositions with the addition of antioxidants after 5 months of storage at a temperature of (20±2) °C were determined. The peroxide values of the compositions were 5.65; 3.28; 4.50 ½ O mmol/kg, respectively.
The research results make it possible to produce fats with increased oxidative stability and necessary properties, to predict induction periods of fat compositions depending on the concentrations of components. This will increase the profitability of production and the quality of fats obtained
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Copyright (c) 2023 Dmytro Saveliev, Oleksandr Hryhorenko, Evgeniia Mykhailova, Mikhail Kravtsov, Oleg Kostyrkin, Anatolii Nikitin, Valentyn Romaniuk, Oleksandr Smolkov, Ivan Meshcheriakov, Volodymyr Bahlai
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