PDF

https://doi.org/10.53939/15605655/2021_3_173

Alzhaksina N.Ye., Baigenzhinov K.A., Yessimova Zh.A., Baikenov A.O., Koptleuova T.M., Yeleukenova

Abstract. The article deals with the aspects of creating a balanced fat base, taking into account the norms of the physiological needs of a modern person in lipids and their structural components. The analysis of the fatty acid composition of natural oils of various fatty acid groups and modified fats has been carried out. The content of polyunsaturated fatty acids is from 10 to 15%, while the ratio between ω6/ω3 fatty acids is 10:1, which corresponds to the normal requirement of a healthy person. When adjusting the optimal ratio, not only the medico-biological
requirements for the consumption of one or another essential acid, but also the structural and rheological characteristics of the produced product should be taken into account. The data on the balance of fatty bases, natural and modified vegetable oils and fats provide consumer properties of functional fatty products.
Keywords: balanced fat bases, spreads, functional purpose, fatty acid composition, polyunsaturated fatty acids.

References
1 Mustafaev S.K., Efimenko S.G., Kalienko E.A., Sonina D.V. Influence of the conditions of pressing flax seeds on the yield and quality of oil // Polythematic network scientific journal of the Kuban State Agrarian University. Krasnodar: KubGAU. – 2014. №100 (06).
2 Functional foods. Introduction to technology [Text] / ed. A.A. Kochetkova. – M.: DeLi Print, 2009. – 288 p.
3 Tabakaeva O.V. Functional emulsion products of a new generation [Text] / О.V. Tabakaeva // Oil and fat industry. – 2007. – №3. – P.17-18.
4 Analysis of fatty acid composition of rapeseed oil / A.N. Ostrikov [et al.] // Oil and fat industry. – 2016. – №6. – P. 18-21.
5 Perkovets M.V. Low fat spreads for functional purposes [Text] / M. In Perkovets // Oils and fats. – 2007. – №5. – P. 8-9.
6 Vyshemirsky, F.A. Aspects of the production of spreads in Russia [Text] / F. A. Vyshemirsky // Cheese making and butter making. – 2008. – №3. – P. 15-16.
7 Shikov A.N., Makarov V.G., Ryzhenkov V.E. Vegetable oils and oil extracts: technology, standardization and properties. M.: Russian doctor, 2004. – 264p.
8 Mustafaev S.K., Efimenko S.G., Moruzhenko E.A. Influence of peculiarities of new breeding flax varieties on oil quality indicators in seeds during storage // Polythematic network electronic scientific journal of the Kuban State Agrarian University. Krasnodar: KubGAU. – 2014. – №03 (097).