DEVELOPMENT OF PROTEIN-FAT EMULSIONS BASED ON VITAMINIZED BLENDED VEGETABLE OILS

  • Yevhenii Kotliar Odessa National Academy of Food Technologies
  • Oksana Topchiy National University of Food Technologies
  • Andrii Kyshenia Odessa National Academy of Food Technologies
  • Maksym Polumbryk National University of Food Technologies
  • Kateryna Garbazhiy Odessa National Academy of Food Technologies
  • Liubov Lanzhenko Odessa National Academy of Food Technologies
  • Taisa Honcharenko National University of Food Technologies
Keywords: protein-fat emulsion (PFE), vitaminized, blended vegetable oils (VBVO), emulsifying ability, protein preparations, meat pastes

Abstract

The article analyzes protein components of different nature, based on studies. It proves a possibility of their use as components of protein-fat emulsions for modeling rational recipes. It determines the rational physical parameters of the emulsification process that guarantee high-quality homogenous emulsions. It investigates the samples of protein-fat emulsions with using fatty components and partial replacing animal fats for vitaminized blending of vegetable oils.

According to the results of the studies of the influence of the recipe components on the quality of protein-fat emulsions and also practical recommendations for protein preparations, there were developed the recipes of multi-component protein-fat emulsions, including vitaminized blended vegetable oils and protein components: “Belkoton А91», «Forward 450», «Supro 500Е».

Based on the received experimental data, there were determined the rational parameters of emulsification, namely, speed of the process − 3000 turns/min and total duration of the process – 6…10 min and also there was established, that it is expedient to enrich the content of meat pastes with protein-fat emulsions in amount 15…20 %.

Thus, the development of recipes of protein-fat emulsions (PFE) is an urgent problem for creating balanced meat products. It will allow to replace fat of the animal origin for vitaminized blended vegetable oils (VBVO) in them, in such a way enriching them with fatty acids and vitamins.

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Author Biographies

Yevhenii Kotliar, Odessa National Academy of Food Technologies

Department of technology of milk, fats and perfume and cosmetic funds

Oksana Topchiy, National University of Food Technologies

Department of meat and meat products technology

Andrii Kyshenia, Odessa National Academy of Food Technologies

Department of meat, fish and seafood technology

Maksym Polumbryk, National University of Food Technologies

Department of hotel and restaurant business

Kateryna Garbazhiy, Odessa National Academy of Food Technologies

Department of Security, Expertise and Commodity Research

Liubov Lanzhenko, Odessa National Academy of Food Technologies

Department of milk, fat and oil products and cosmetics

Taisa Honcharenko, National University of Food Technologies

Department of meat and meat products technology

References

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Published
2018-06-02
How to Cite
Kotliar, Y., Topchiy, O., Kyshenia, A., Polumbryk, M., Garbazhiy, K., Lanzhenko, L., & Honcharenko, T. (2018). DEVELOPMENT OF PROTEIN-FAT EMULSIONS BASED ON VITAMINIZED BLENDED VEGETABLE OILS. EUREKA: Life Sciences, (3), 41-47. https://doi.org/10.21303/2504-5695.2018.00647
Section
Food Science and Technology