Development of a vegetable oil blend with improved oxidative stability for emulsion semi-finished products
DOI:
https://doi.org/10.15587/2706-5448.2026.364684Keywords:
oils, blends, emulsions, lipids, oxidation, fatty-acid, aromatic, chromatography, MUFA, PUFA, semi-finished productAbstract
For the technology of emulsion semi-finished products, it is relevant to develop a lipid base that combines oxidative stability, an acceptable fatty acid composition, and a controlled aromatic profile. The main problem is the insufficient substantiation of the composition of such lipid bases, which should simultaneously ensure a balanced fatty acid profile, oxidative stability, and aroma stability during storage. Therefore, a comparative assessment of vegetable oil blends with different component ratios was carried out to determine their influence on the fatty acid composition, aromatic characteristics, and technological potential of the lipid phase.
Determination of the composition of fatty acids was carried out by gas chromatography with a flame ionization detector (GC-FID) after preliminary preparation of fatty acid methyl esters. Volatile components were determined by gas chromatography with a flame ionization detector (GC-FID). Chromatogram analysis and processing were performed using NetChrom v2.1 software.
The quality of blends was assessed by the ratio of ω – 6/ω – 3 fatty acids, oxidative stability indicators and characteristics of the aromatic profile. It was found that variation in blend composition makes it possible to obtain oil blends with specified parameters and characteristics, ensuring oxidative stability of the studied systems, nutritional value and functionality. The functionality of blends is manifested in the ability to ensure stable operation in emulsions, sauces and semi-finished products without intensive oxidation and with preservation of quality characteristics during storage.
The developed blend can be used as a lipid base for emulsion semi-finished products, sauces and functional dressings, which allows optimizing product formulations and improving their quality in HoReCa establishments.
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Copyright (c) 2026 Dmytro Tovstonoh, Oleksandra Niemirich, Oleh Kuzmin, Artem Ushchapovskyi, Alina Nakonechna, Olha Roiko, Kseniia Bakhlukova, Oleksandr Zaslavskyi, Anton Kuzmin, Serhii Yastreba
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