DEVELOPMENT OF TECHNOLOGY FOR OBTAINING FAT COMPOSITIONS WITH INCREASED OXIDATIVE STABILITY

Abstract

The object of research is the process of fat oxidation at elevated and standard temperatures.

Fats are used in chemical, phar- maceutical, food and other industries.

Oxidative deterioration changes the

composition of fats, reduces the efficien- cy of chemical reactions involving fats

and the quality of final products. An urgent task is to increase the oxidative stability of fats.

The oxidative stability of fat com- positions based on rapeseed, high-ole- ic sunflower and palm oils by the induc- tion period at a temperature of 110 °C

was investigated. The induction peri- ods of the initial oils were 408.48 min.,

795.87 min. and 630.2 min., respective- ly. Rational ratios of oils in the compo- sitions were found: high-oleic sunflow- er: palm (50:50) %; rapeseed: high-oleic

sunflower: palm (16.67:66.67:16.67) %;

rapeseed: high-oleic sunflow- er: palm (33.33:33.33:33.33) %. The

induction periods of the mixtures are 650.57 min., 710.56 min. and 670.56 min., respectively.

The increase in the oxidative sta- bility of the developed compositions

using the mixture of synthetic antiox- idants (butylhydroxyanisole, butyl- hydroxytoluene and tert-butylhydro- quinone) in an amount of 300 mg/kg

of fat mixture was studied. The induc- tion periods of the developed composi- tions were 910.80 min., 1279.01 min. and

1072.90 min., respectively. The physicochemical parameters of compositions with the addition of

antioxidants after 5 months of stor- age at a temperature of (20±2) °C

were determined. The peroxide values of the compositions were 5.65; 3.28; 4.50 1⁄2 O mmol/kg, respectively.

The research results make it possi- ble to produce fats with increased oxida- tive stability and necessary properties, to

predict induction periods of fat composi- tions depending on the concentrations of

components. This will increase the prof- itability of production and the quality of

fats obtained