Ингибирование процесса кристаллизации функциональных жиров, обогащенных диацилглицеринами
DOI:
https://doi.org/10.15673/2073-8684.27/2014.29749Ключевые слова:
диацилглицерины, полиглицериновые эфиры жирных кислот, методология поверхности отклика, глицеролиз жиров, липазаАннотация
В работе представлены результаты исследований по минимизации нежелательного процесса образования кристаллической фазы в жирах, обогащенных диацилглицеринами и имеющих сбалансированный жирнокислотный состав. Разработана математическая модель, позволяющая прогнозировать содержание твердой фазы при различных значениях предикторов – жирнокислотного состава ингибитора кристаллизации и его концентрации. Установлены рациональные параметры, обеспечивающие минимизацию процесса выпадения кристаллической фазы в жирах функционального назначения при их хранении.
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