Technology and commodity characteristics of extracts and oil cake for food enrichment

Abstract

Abstract The original technology of obtaining a new class of food additives in the form of CO2 extracts has been developed at the department «Technology of food products of animal origin» in Kuban State Technological University. It was found that after removal of CO2–extractive substances from dry raw material, sterile oil cake is formed, which is a carbohydrate-protein-lipid food additive. One more peculiarity of CO2 oil cake was noted: the pressure in the extraction apparatus suddenly drops from 6 MPa to atmospheric pressure at the end of the extraction process, the solvent located in each particle of raw material boils up sharply, and at the same time, a particle of raw materials is being reground to a nanoscale. If the microorganisms are in the raw materials they are subjected to the same process. The oil cake becomes infection-free after a gas-liquid bursting. The physicochemical properties of CO2 extracts from the dried fruits of actinidia, sea buckthorn, unabi and rosehips were investigated. The extract form, density and refractive index, viscosity and acid number are determined by these characteristics. The oil cake obtained after the removal of CO2-extractive substances from the raw materials was analysed for their content of the main food components, macro and microelements. The formulation of a meat and vegetable paste enriched with CO2 extracts and CO2 oil cake has been developed.