为脂肪酸组成平衡的复合植物油的生产创造创新的解决方案

Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019) Pub Date : 2019-11-01 DOI:10.2991/isils-19.2019.9

Yury A. Boltenko, V. Vasilenko, L. Frolova, N. Mikhailova, I. Dragan, I. Semchenko

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引用次数: 2

摘要

现代营养科学侧重于创新技术的创造，并通过化学成分和特性的定向变化来增加成品的分类，以期在食品工业中实施。研究了人们饮食中多聚脂肪酸失衡的问题。提出了油籽蔬菜资源的前景展望。考虑了俄罗斯蔬菜原料加工产品的组成和性能，其中包括-3 PUFA。在此基础上，对PUFA在食品生产中的应用前景进行了展望。通过饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的比例平衡，设计了具有必要的结构、流变学和物理化学参数的脂肪产品配方。关键词:食品安全，成分，调配，植物油，多聚脂肪酸平衡

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Creation of Innovative Solutions for the Production of Composite Vegetable Oils Balanced in Fatty Acid Composition

Modern nutrition science focuses on the creation of innovative technologies and increase the assortment of finished products with directional changes in chemical composition and properties with a view to implementation in the food industry. The problem of imbalance of PUFA in a diet of people is investigated. It is proposed to use perspective vegetable sources of oilseeds. Considered the composition and properties of products of processing of vegetable materials of the Russian, which includes -3 PUFA. On this basis, the prospects for the use of PUFA in food production are determined. The formulations of fat products with the necessary structuralrheological and physic-chemical parameters that are balanced by the ratio of saturated, monounsaturated and polyunsaturated fatty acids are designed. Keywords—food safety, composition, blending, vegetable oil, PUFA balance

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Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)

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