DEVELOPMENT OF OLEOGELS WITH A REDUCED CONTENT OF SATURATED FATTY ACIDS

Abstract

The issue of obtaining fat compositions with a reduced content of saturated and trans fats by the method of oleogelation has been studied. The relevance of complex research on the development of oleogels is substantiated. It has been established that oleogels in the near future can become substitutes for fats obtained by partial hydrogenation, interesterification or fractionation. Proposed fats to create a dispersed medium (fat base) oleogel, namely sunflower and palm oil, chicken fat. The expediency of using these fats is emphasized. The physicochemical parameters of sunflower and palm oils, chicken fat were experimentally determined, in particular, by the method of differential scanning calorimetry, the process of melting and crystallization of selected fats was analyzed. Particular attention is paid to the study of the melting and crystallization curves of these fats. The content of solid triacylglycerides (STG) in fats was experimentally established depending on temperature. It has been shown that the content of STG in palm oil is higher than in chicken fat (7.87 versus 3.27%), therefore it is proposed to use palm oil and chicken fat together with liquid oils, such as sunflower, to obtain oleogel fatty bases with melting temperature in the range of +34-+38 ºC. A mathematical model has been developed for the dependence of the melting point on the proportion of ingredients in the oleogel dispersed medium. A formulation of a dispersed medium with a melting point of +34.05 °C was obtained, in which the content of ingredients (%, wt.) is: sunflower oil 15; palm oil 60; chicken fat 25. The effect of the content of the dispersed phase - vegetable wax - in the range from 1 to 5% on the melting temperature of the simulated oleogel disperse medium was studied. The results showed that the rational content of vegetable wax in the simulated oleogel is 1.5%. The use of the oleogelation method can help provide the fat composition not only with the required technological properties, but also by reducing the amount of saturated and trans fats - a positive fatty acid profile, and as a result, make the final food product more beneficial to human health. The resulting oleogel composition will be effective for use in flour and confectionery technologies instead of fats containing saturated and/or trans fats.