TECHNOLOGY OF CULINARY (FRYING) FATS

  • Oleksiy Udovenko National Technical University «Kharkiv Polytechnic Institute»
  • Fedir Gladkiy National Technical University «Kharkiv Polytechnic Institute»
  • Ivan Shkredov National Technical University «Kharkiv Polytechnic Institute»
  • Kateryna Havriushenko National Technical University «Kharkiv Polytechnic Institute»
  • Olena Litvinenko National Technical University «Kharkiv Polytechnic Institute»
  • Katerina Kunitsia Kharkiv Trade and Economic Institute of Kyiv National Trade and Economic University
Keywords: frying fat; esterification; acid value; oxidation; melting point; modified fat

Abstract

The increased popularity of deep-fried foods has put health and safety concerns on the agenda. Factors that affect the quality and safety of culinary (frying) fats include the fatty acid profile, as well as cooking modes and time, especially when renewal rates are low. The industry is currently facing a top-of-mind technology challenge: to reduce the “oil content” of fried foods by developing a frying fat that would meet up-to-date food production standards. In other words, there is a need for a frying fat, which should last as long as possible without oxidizing and changing colour. Furthermore, its uptake by foods, fried in it, must be 40–50 % less than that of conventional fats. To this end, the authors put forward an innovative technology for producing culinary (frying) fats through esterification of fatty acids with high molecular weight alcohols. The research work that has been carried out so far prove the possibility of producing specialty fats by such modification to the applicable regulatory requirements: the melting range is between 29.6 and 34.65 °С, the acid value is up to 0.4 mg КОН/g. The viscosity of modified fats is lower than that of oils, which is due to the fat structure, and this circumstance will have a positive effect on the fat content in a finished product. The researchers has identified a numerical relationship (expressed as a regression model) of the yield of the desired fraction of a modified fat versus the ratio of reagents, reaction time, and process temperature, as well as calculated rational process parameters.

The aim of the research is to develop the technology of obtaining culinary (frying) fats by esterification of fatty acids with high molecular weight alcohols

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Author Biographies

Oleksiy Udovenko, National Technical University «Kharkiv Polytechnic Institute»

Department of Technology of Fats and Fermentation Products

Fedir Gladkiy, National Technical University «Kharkiv Polytechnic Institute»

Department of Technology of Fats and Fermentation Products

Ivan Shkredov, National Technical University «Kharkiv Polytechnic Institute»

Department of Technology of Fats and Fermentation Products

Kateryna Havriushenko , National Technical University «Kharkiv Polytechnic Institute»

Department of Technology of Fats and Fermentation Products

Olena Litvinenko , National Technical University «Kharkiv Polytechnic Institute»

Department of Technology of Fats and Fermentation Products

Katerina Kunitsia, Kharkiv Trade and Economic Institute of Kyiv National Trade and Economic University

Department of Innovative Food and Restaurant Technologies

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Abstract views: 24
PDF Downloads: 18
Published
2020-06-01
How to Cite
Udovenko, O., Gladkiy, F., Shkredov, I., Havriushenko , K., Litvinenko , O., & Kunitsia, K. (2020). TECHNOLOGY OF CULINARY (FRYING) FATS. EUREKA: Life Sciences, (3), 10-17. https://doi.org/10.21303/2504-5695.2020.001318
Section
Food Science and Technology