Аграрный вестник Урала № 01 (119) 2014Инженерия
EXPERIMENTAL OPTIMIZATION OF THE FATTY-ACID COMPOSITION OF THE CREAMY-PROTEIN PASTE PRODUCT
The article presents the results of the scientific researches on optimization of the fatty-acids composition of functional milk-products. Dairy cream of 30 % fat and milk fat replacer “Ekolakt” are used as a part of the fat phase of the product. BAA “Vitol” was investigated as the emulsifier of a fat compound. The author solves the problem by creating a new range of products with a combined fat phase, the main components of which are milk fat, natural and modified vegetable fats and oils. The composition and properties of the raw food components directly determine the quality characteristics of the final product, and the change in the ratio of fat components makes possible the production of a variety of products taking into consideration the specific purposes of its consumption. Developing and launching the production of foodstuff with a combined fat phase, on the one hand contributes to the balanced nutrition according to fatty-acid composition, on the other hand has a perspective in connection with cost-reduction of their production. There is quite a definite trend in modern food industry to replace at certain extent animal fat by vegetable oil, the main of which are the specially developed fat compositions— the milk fat substitutes. This substitution allows to regulate fatty-acid composition of final products, to enrich them with polyunsaturated fatty-acids and reduce cholesterol levels, thereby achieving a better balance of products in compliance with the principles of healthy food. The studies have showed that the combination of milk fat and MFS “Ekolakt” in the amount of 70 : 30 in a normalized mixture during a fat phase of a milk product provides more than 30 % of the total amount of polyunsaturated fatty acids. So the product under investigation can be considered as a balanced one
functional foodstuff, milk fat, milk fat substitute, emulsifier, the fatty-acid composition
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