New functional food fat and oil products with a balanced fatty acid composition

New functional mayonnaises with a balanced composition ω -3 and ω -6 fatty acids were developed. Raw vegetable oils (sunflower, linseed, rape seed and corn) were selected and their compositions are investigated by using gas-liquid chromatography at the first stage. The investigation, fatty acid composition of natural oils showed that none of them can’t to provide introduction of essential fatty acids into the human organism in the required quantity and right proportion. The blends of vegetable oils with a balanced composition of polyunsaturated fatty acids was calculated in the second stage. Basic physico-chemical properties of the obtained samples of blends of vegetable oils were established. In the third step, the functional mayonnaise recipes using obtained blends of vegetable oils have been developed. development types of mayonnaise were produced in the laboratory of JSC “Minsk Margarine Plant”, it was defined their physico-chemical and organoleptic ch aracteristics. It was found that the physico-chemical and organoleptic quality ratings, obtained mayonnaises meet requirements imposed on them in the fullest extent. In the fourth stage, the fatty acid composition of the obtained mayonnaises was investigated. It is found that the mayonnaise retained their fatty acid composition during manufacture and storage, and consequently their functional properties. The results of the research confirmed the possibility of the release of mayonnaise on the base of proposed blends, because they are fully meet by the physico-chemical and organoleptic quality ratings are established in the requirements of the standard STB 2286 “Mayonnaise and mayonnaise sauces. General specifications

Elaboration of vegetable oils’ mixtures with a balanced fatty acid composition

Optimized mixtures of vegetable oils to ensure a balanced composition of ω-3 and ω-6 acids were developed. The analysis of the raw material base for oil industry of the Republic of Belarus were done. Oils of nine species were chosen for investigation, 5 of which are the traditional raw material for the production of vegetable oils, and 4 are alternative sources, the use of which is possible as enriching components of mixtures of vegetable oils. Imbalance of fatty acid composition of almost all vegetable oils was shown, which proves the need for development of oils mixtures. Different mixtures of vegetable oils that provide the necessary health ratio of polyunsaturated fatty acid were calculated by the method of linear programming formulations. GLC defined co-responsible resulting compositions blends calculated values. It was found that the proposal-conjugated ble nds No. 1 and No. 2 can be rec-ommended for daily and preventive feeding of population as PUFA ratio is 10 : 1, which fully meets the needs of the human body in the essential fatty acids. Sa mples No. 3 and No. 4 content the co-ratio of 5 : 1 because flaxseed oil rich in ω-3 fatty acids, which is sufficient for a recomme ndation of the prod-uct as a therapeutic feeding. The proposed blends of vegetable oils, are fully compliant with technical regulations on quality and safety of these products. In addition, the proposed mixtures of vegetable oils are undoubtedly due to the economic feasibility of the maximum using of the domestic raw canola, flax and blueberries, which fully corresponds to the direction of impor t substitution in the Republic of Belarus