Study of Quality Indicators of Oil and Fat Products Made From a Mixture of Vegetable Oils

This article is devoted to the development of mayonnaise with a balanced composition. It occupies 3.3 % of the human diet on the daily market. Despite the growth of the range of mayonnaise over the past year, the problem of manufacturing domestic mayonnaise of a balanced composition that meets all the requirements for this type of product remains relevant. A comprehensive multi-level approach to assessing the nutrition of the Kazakh people revealed a wide range of nutritional status disorders. In particular, these include the consumption of animal fats and a deficiency of polyunsaturated fatty acids. Polyunsaturated fatty acids are essential nutrition factors and their composition should correspond to 3-4% of the energy value of the diet. A new functional mayonnaise product with a balanced composition of ɷ-3 and ɷ-6 fatty acids based on a mixture of vegetable oils (sunflower, linseed, and safflower) with a balanced composition of polyunsaturated fatty acids has been developed. The main physical and chemical characteristics of a sample of a mixture of vegetable oils have been determined. In laboratory conditions, NPJSC "KazNARU" produced a prototype of mayonnaise based on a mixture of vegetable oils and determined their physicochemical and organoleptic characteristics. It was found that in terms of physical, chemical and organoleptic characteristics, the resulting mayonnaise product fully meets the requirements of regulatory documents