TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS
Taking into account the requirements on limitation of transisomers content in fatty products, quantitative determination of fatty acids with transconfiguration is needed when investigating the fatty acid composition of modified fats. This is essential when determining the regulated quantity of hydro...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
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Kemerovo State University
2015-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/38/3.pdf |
| _version_ | 1818336183497785344 |
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| author | Ivashina O.A. Tereshchuk L.V. Starovoitova K.V. Tarlyun M.A. |
| author_facet | Ivashina O.A. Tereshchuk L.V. Starovoitova K.V. Tarlyun M.A. |
| author_sort | Ivashina O.A. |
| collection | DOAJ |
| description | Taking into account the requirements on limitation of transisomers content in fatty products, quantitative determination of fatty acids with transconfiguration is needed when investigating the fatty acid composition of modified fats. This is essential when determining the regulated quantity of hydrogenated fat materials used in the receipt composition of combined products. Therefore, the mass fraction of trans-isomerized fatty acids in raw stock (hydrogenated, hydro-transesterified, and transesterified fats) determines the specific features of fatty base construction considering the medical and biological requirements for the content of lipocomplex constituents in the final product. When selecting fatty phase constituents, one should perform a complex evaluation of the composition and properties of each raw material determining the quality of produced combined products. This paper deals with various methods of fat modification. Modification of the spatial configuration of fatty acids contained in triglycerides occurs under the effect of a number of factors: high temperatures, effect of catalysts, etc. In this connection, modified vegetable oils and fats contain various amounts of trans-isomerized fatty acids. The aspects of replacing hydrogenated fats by transesterified ones have been considered in spread recipes based on standards of physiological requirements of modern people for lipids and their structural components. The data on creating the transesterified fatty compositions from vegetable oils and fats providing the predetermined consumer properties of functional fat-milk products are presented. |
| first_indexed | 2024-12-13T14:35:16Z |
| format | Article |
| id | doaj.art-79dba1f31595400aaae7a52f75b24a82 |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | Russian |
| last_indexed | 2024-12-13T14:35:16Z |
| publishDate | 2015-09-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-79dba1f31595400aaae7a52f75b24a822022-12-21T23:41:44ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482015-09-013831823TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERSIvashina O.A.0Tereshchuk L.V.1Starovoitova K.V.2Tarlyun M.A.3Eurasian Foods JSC (Karaganda Margarine Plant), Karaganda, Republic of KazakhstanKemerovo Institute of Food Science and Technology (University)Kemerovo Institute of Food Science and Technology (University)Holding Company «Commonwealth»Taking into account the requirements on limitation of transisomers content in fatty products, quantitative determination of fatty acids with transconfiguration is needed when investigating the fatty acid composition of modified fats. This is essential when determining the regulated quantity of hydrogenated fat materials used in the receipt composition of combined products. Therefore, the mass fraction of trans-isomerized fatty acids in raw stock (hydrogenated, hydro-transesterified, and transesterified fats) determines the specific features of fatty base construction considering the medical and biological requirements for the content of lipocomplex constituents in the final product. When selecting fatty phase constituents, one should perform a complex evaluation of the composition and properties of each raw material determining the quality of produced combined products. This paper deals with various methods of fat modification. Modification of the spatial configuration of fatty acids contained in triglycerides occurs under the effect of a number of factors: high temperatures, effect of catalysts, etc. In this connection, modified vegetable oils and fats contain various amounts of trans-isomerized fatty acids. The aspects of replacing hydrogenated fats by transesterified ones have been considered in spread recipes based on standards of physiological requirements of modern people for lipids and their structural components. The data on creating the transesterified fatty compositions from vegetable oils and fats providing the predetermined consumer properties of functional fat-milk products are presented.http://fptt.ru/stories/archive/38/3.pdfsaturatedmonounsaturatedpolyunsaturated fatty acidsbalanced fat compositionstransisomers of fatty acidsfat modificationtransesterification |
| spellingShingle | Ivashina O.A. Tereshchuk L.V. Starovoitova K.V. Tarlyun M.A. TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS Техника и технология пищевых производств saturated monounsaturated polyunsaturated fatty acids balanced fat compositions transisomers of fatty acids fat modification transesterification |
| title | TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS |
| title_full | TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS |
| title_fullStr | TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS |
| title_full_unstemmed | TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS |
| title_short | TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS |
| title_sort | transesterification as an alternative method of modifying fats free from transisomers |
| topic | saturated monounsaturated polyunsaturated fatty acids balanced fat compositions transisomers of fatty acids fat modification transesterification |
| url | http://fptt.ru/stories/archive/38/3.pdf |
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