Optimization of the composition of fat systems of new generation

Authors

DOI:

https://doi.org/10.15587/2312-8372.2019.160316

Keywords:

oleogel technology, industrial production of fat systems, thermomechanical characteristics, thermal stability of the oleogel

Abstract

Fats are an integral part of human nutrition. The increased content of trans-isomers in their composition causes a number of cardiovascular diseases and metabolic disorders. A promising approach to solving the problem of minimizing the content of trans- isomers of fatty acid in the composition of food products is the creation of a new generation of fat systems – the oleogel, which is the subject of the presented research. As the dispersion medium of the oleogel, high-oleic sunflower oil is used, in contrast to the oil of traditional varieties, it is possible to obtain systems with enhanced oxidation resistance. The dispersed phase of these fat systems is beeswax, tripalmitin and monoacylglycerols. The choice of a complex of these components is based on their properties to create in oleogels a three-dimensional structure with desired thermomechanical characteristics. At present, there is not enough information about the dependence of the main characteristics of the oleogel on the ratio of ingredients of dispersed phase. In particular, one of the most problematic places in the oleogel technology is its thermal stability, which significantly affects the parameters of production, transportation, as well as storage conditions and periods. To solve this problem, the methodology of the response surface is used in the work. The determination of the unknown values of the parameter vector is carried out by applying regression analysis algorithms. The minimization of the deviation functional is performed by finding the appropriate combinations of experimental predictor series. As a result of research, a mathematical model is developed, which allows, based on data on the component composition of the oleogel, to predict its thermal stability. Reasonably rational mass fractions of the components of the dispersed phase of the oleogel: the content of beeswax is 3.27 wt. %; content of tripalmitin is 3.07 wt. % and the content of monoacylglycerol is 4.70 wt. %, at which the maximum value of the response function is reached. The results will serve as a scientific basis for the development of technological parameters of the industrial production of fat systems of the new generation, the conditions and terms of their storage and transportation.

Author Biographies

Pavlo Nekrasov, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

Doctor of Technical Sciences, Professor, Head of Department

Department of Technology of Fats and Fermentation Products

Olga Gudz, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

Head of Laboratory

Department of Technology of Fats and Fermentation Products

Oleksandr Nekrasov, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

PhD, Professor

Department of Physical Chemistry

Tatyana Berezka, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Technology of Fats and Fermentation Products

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Published

2018-12-20

How to Cite

Nekrasov, P., Gudz, O., Nekrasov, O., & Berezka, T. (2018). Optimization of the composition of fat systems of new generation. Technology Audit and Production Reserves, 1(3(45), 16–20. https://doi.org/10.15587/2312-8372.2019.160316

Issue

Vol. 1 No. 3(45) (2019): Chemical engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2019 Pavlo Nekrasov, Olga Gudz, Oleksandr Nekrasov, Tatyana Berezka

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