The study of functional-technological properties of encapsulated vegetable oils

Authors

  • Євгенія Олександрівна Коротаєва Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-3166-0282
  • Ольга Павлівна Неклеса Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-2442-7642
  • Ольга Олексіївна Гринченко Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-9549-8678
  • Павло Петрович Пивоваров Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2015.56198

Keywords:

oils, fats, encapsulation, system, subsystem, semi-finished product, technology, product, properties, polysaccharides

Abstract

Functional-technological properties of encapsulated vegetable oils expand the probability of using the product as a semi-finished product of a high degree of readiness in technologies of culinary products such as leafy vegetable salads, different in pH, sales temperature.

Implementation of elastoplastic properties of the product shell ensures the integrity (if necessary) of capsules during mechanical mixing; adhesive properties of the capsule shell provide intactness of the internal oil and fat component, which is effectively practiced in the technologies of extended shelf-life foods.

Using sodium alginate and realizing its chemical potential in the technology provides thermostable properties of the shell of encapsulated oil and fat product, which expands the range of new types of fats and culinary products with improved consumer properties and extended shelf life.

Author Biographies

Євгенія Олександрівна Коротаєва, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Postgraduate student

Department of Food Technology

Ольга Павлівна Неклеса, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

PhD, Associate Professor

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

Ольга Олексіївна Гринченко, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Food Technology

Павло Петрович Пивоваров, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Kharkiv State University of Food Technology and Trade

333 Klochkivska str., Kharkiv, Ukraine, 61051

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Published

2015-12-18

How to Cite

Коротаєва, Є. О., Неклеса, О. П., Гринченко, О. О., & Пивоваров, П. П. (2015). The study of functional-technological properties of encapsulated vegetable oils. Eastern-European Journal of Enterprise Technologies, 6(10(78), 16–23. https://doi.org/10.15587/1729-4061.2015.56198

Issue

Vol. 6 No. 10(78) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2015 Євгенія Олександрівна Коротаєва, Ольга Павлівна Неклеса, Ольга Олексіївна Гринченко, Павло Петрович Пивоваров

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