Different emulsifiers have different effects on the consistency and heat resistance of modelled dairy spread emulsions. In this research, the best results belonged to the samples of a complex emulsifier with distilled monoglycerides and lecithin (3 to 1). The resulting consistency was hard, elastic, and solid, with the highest temperature resistance of 0.90. The emulsification time and intensity affected the average size of lipid globules. The optimal size of 10-20 μm was registered after 10-15 min of emulsification at 100 rpm. The resulting dispersion level made it possible to achieve the best structural indicators of the final product.

The article introduces a new milk fat substitute that meets all standard requirements in fatty acid composition and biological efficiency. The authors used standard research methods to describe the effect of natural and modified oils and fats introduced into the fat base on the fatty acid composition and technological properties. The study involved tropical oils (palm oil and its fractions), liquid vegetable oils (sunflower, soybean, and linseed), and samples of various milk fat substitutes. The results obtained made it possible to develop optimal compositions of liquid and solid vegetable oils that were balanced in fatty acids, as well as in structural and rheological properties. The ratio calculations for raw ingredients yielded theoretical models that produced a desired composition and properties. The rationalized and experimentally-obtained compositions underwent quality tests. The best technological properties belonged to the compositions that consisted of palm oil (70–85%), soybean oil (10–15%), and palm superolein (20%). They demonstrated an optimal ratio of ω-6/ω-3 fatty acids and had a melting point that met standard requirements. The physicochemical, sensory, and safety indicators also corresponded to the state standard, which renders the experimental product good prospects in commercial production of high-quality milk-containing foods.

Antioxidant additives can affect the processes of hydrolysis and oxidation in dairy products during storage. This study featured palm oil, sunflower high-oleic oil, and two milk fat substitutes with different compositions. The samples were stored in an open container at 32 ± 1°C and a relative humidity of 75% for 14 days. The intensity of hydrolysis and oxidation was assessed by their acid number and peroxide number. The palm oil sample with 46.91% saturated palmitic acid and Milk Fat Substitute 1 with 37.61% palmitic and 34.96% oleic acid proved to be the most stable mixes. Milk Fat Substitute 2 was rich in polyunsaturated linoleic acid (29.31%) and demonstrated faster hydrolysis and oxidation rates than the palm oil sample and Milk Fat Substitute 1. Lecithin E322 (0.4%) inhibited hydrolytic and oxidative processes. In Milk Fat Substitute 1 without lecithin, the acid number increased from 0.1 to 2.2 mg KOH/g on storage day 14. In Milk Fat Substitute 1 with lecithin, this indicator stopped growing at 1.4 mg KOH/g. Experiments in reducing the growth rate of the peroxide number gave similar results. In Milk Fat Substitute 1, the peroxide number rose from 1 to 5.7 mmol of active oxygen/kg. In the sample without lecithin, it reached 7 .2 mmol active oxygen/kg. Lecithin proved to be an effective antioxidant-emulating additive to composite fat bases in dairy products. On the one hand, it provided high-quality dispersion of water and fat. On the other hand, it was able to inhibit oxidation and hydrolysis.

A team of scientists from the Department of Food Technology from Plant Raw Materials conducts a set of studies aimed at finding ways to extract phytochemical compounds to create functional food systems. Laboratory methods have been developed for the extraction of watersoluble and fat-soluble biologically active substances from plant raw materials (tocopherols, carotenoids and phospholipids). Supercritical liquid extraction was chosen as the most suitable method to replace organic solvent extraction protocols. In order to develop laboratory methods for extracting flavonoids, as well as methods adapted to industrial conditions, the following vegetable raw materials were chosen: as a source of apigenin - parsley, luteolin and genistein - lupin, isoramnetin - sea buckthorn berries, cyanidine and petunidine - chokeberry, flavons, flavanones, flavanonols - root dandelion.

The current trend in dietary supplements and functional foods is the use of lipophilic bioactive compounds. The sea buckthorn (Hippóphae rhamnoídes) contains some such compounds: polyunsaturated fatty acids, tocopherols, and carotenoids. Lipophilic components are best distributed using oil-in-water emulsions, which ensures their high bioavailability. A significant property of emulsions is colloidal and oxidative stability, so the choice of emulsifiers that have both surface-active properties and antioxidant activity is an important area of research for making new types of food emulsions. The purpose of this study is the development and refinement of an emulsified biologically active food additive containing sea buckthorn products (pulp, juice, and oil) and stabilized with soy phospholipids. We studied the fruits of Chuyskaya, Orange, and Prevoskhodnaya sea buckthorn varieties growing in the Altai Territory. As we analyzed their composition, we chose the Chuyskaya variety for making the emulsion. The fruits contain 5.30 ± 0.1% of lipids including 16.8 ± 0.5 mg/100 g of carotenoids and 10.5 ± 0.5 mg/100 g of tocopherols. To choose the emulsifier we studied the fractional and fatty acid composition of the soy and sunflower phospholipids with different hydrophilic-lipophilic balances (HLB). We made the emulsions containing sea buckthorn oil and pulp of its different layers, soybean oil, and phospholipids by dispersion using an HG-15D homogenizer. The study of the colloidal stability showed that the most stable (99.5%) are the emulsions containing a mixture of hydrolyzed soybean phospholipids (HLB = 7) and fractionated soybean phospholipids (HLB = 3). The best ratio is 40:60. We examined the oxidative stability of the emulsions by provoking accelerated oxidation. The emulsions containing 1.5% of a soy phospholipids mixture showed the best oxidative stability. The resulting direct oil-in-water fine emulsion contains polyunsaturated fatty acids (PUFAs), tocopherols, β-carotene, and essential phospholipids. For this reason, the emulsion can be used to make biologically active food supplements (also encapsulated) and as part of special nutrients.

The choice of surfactants for food emulsion systems is a serious task and is determined by many factors that characterize the expected properties of the final product and the features of its manufacturing technology. The aim of this research is to study the effect of various emulsifiers on the colloidal and oxidative stability of food emulsions. Eight samples of model emulsions were prepared with fat mass fraction of 40% containing interesterified fat, sunflower oil with addition of different dosages of emulsifiers and water. Distilled monoglycerides of unsaturated fatty acids (DMFA UnS) were chosen as emulsifiers; hydrogenated vegetable fat (HVF); esters of polyglycerol and mutually esterified ricinolic acids (PGPR); distilled saturated fatty acid monoglycerides (DMFA Sat); lecithin. The quality indicators of food emulsions were investigated immediately after production and after 31 days. The best colloidal stability was demonstrated by a sample made using DMFA UnS (0.4%), PGPR (0.1%), DMFA Sat (0.2%) and lecithin (0.2%) and the best stability to oxidation and hydrolysis was demonstrated by a sample made using DMFA UnS at 0.3%, PGPR (0.1%), DMFA Sat (0.2%) and lecithin (0.2%). The peroxide number in this sample for 31 days of storage at 20 °C increased from 0.2 to 2.77 mmol O2/kg, and the acid number increased from 0.22 to 0.25 mg KOH/g that is not significant. The conducted studies allow us to conclude that the use of composite emulsifiers including lecithin in combination with monoglycerides both saturated and unsaturated fatty acids makes it possible to obtain food emulsions that have both good colloidal stability and resistance to oxidative and hydrolytic spoilage.

Drinks are the most suitable matrix for including biologically active ingredients, which opens prospects for expanding the range of functional and preventive foods. World science knows and has proven many functional properties of flavonoids and their effectiveness in treating and preventing various diseases. Therefore, flavonoids are among the most sought-after functional ingredients widely used in the food and pharmaceutical industries. However, their use is limited due to their low bioavailability, low solubility, low stability, and off-target release. Various methods of encapsulation of biologically active substances have been developed. The work aims to develop a functional soft drink with the optimization of the method of introducing biologically active substances into the drink's composition to ensure the preservation of the beneficial properties of the drink during production and storage. A concentrate of biologically active substances isolated from the curly parsley leaves grown in the Russian Federation's Kemerovo region was used as a functional ingredient. The composition of the resulting concentrate was investigated. Also, the research objects were collagen substances obtained from fish waste and sea buckthorn juice concentrate, used as functional ingredients of the drink. The process of obtaining a collagen substance that performs both technological functions in capsules and the role of a functional ingredient has been investigated. Encapsulation of functional ingredients was carried out. As a result of research, a functional non-alcoholic drink formulation was obtained with sea buckthorn juice and an encapsulated extract of biologically active substances from curly parsley (Petroselinum crispum). One serving of the drink contains 1 g of collagen and 40 mg of flavonoids. These results allow calling the product functional and recommend it for inclusion in the diets of a healthy population to improve health and prevent diseases.

Introduction. Modern food science needs new research of food emulsifiers, their composition, properties and effect on the structural characteristics of emulsions. It looks for modern technological solutions on how to select proper emulsifiers and their mixes to produce emulsions with different mass fractions of fat. The research objective was to study the effect of physical and chemical indicators of surfactants on the properties of food emulsions, as well as to develop practical recommendations for the selection of surfactants for various types of products. Study objects and methods. The research featured model dairy fat emulsions and laboratory-made vegetable oil, as well as hard and soft mono- and diglycerides of fatty acids and lecithins. The emulsifiers were used to determine the melting point, fatty acid composition, iodine number, and solid triglyceride content at various temperatures. The melting point of emulsifiers was determined by fixing the melting temperature in a capillary oven. To identify the fatty acid composition, the methyl esters of fatty acids were subjected to the chromatogram method. After that, the separated components and their quantity were determined by the area of the peaks. The content of solid triglycerides in the emulsifiers was determined by the method of nuclear magnetic resonance. The hydrophilic-lipophilic balance was obtained from the manufacturer's specifications. Results and discussion. The solid mono- and diglycerides appeared to have a high content of stearic and palmitic acids. Oleic acid predominated in soft monoglycerides; unsaturated fatty acids (linolenic and oleic) also predominated in the monoglycerides/lecithin complex emulsifier. Solid monoglycerides had a high content of solid triglycerides at 35°C (82.93%), which correlated with the high melting point (80°C) and the lowest iodine number (3 mg I2/100 g) of all the samples. The optimal ratio of vegetable oil and the emulsifier was defined empirically. The emulsifiers were dissolved in refined deodorized vegetable oil at 5–7°C above the melting point of the emulsifier. The resulting ratios were between 6:1 and 10:1. The samples of creamy vegetable spreads were obtained using the studied emulsifiers and their compositions in different doses and ratios. The crystallization temperature and phase transition time were determined when studying the process of emulsion overcooling. The article introduces a list of technological and physicochemical indicators of emulsifiers: the fatty acid composition, the degree of saturation, the melting point, and the content of solid triglycerides. By finding out the physicochemical parameters of emulsifiers, producers can vary the ratio of the components of emulsifying compositions to achieve the desired properties of food emulsions. The hydrophilic-lipophilic balance also proved to be an important index since the proportion of hydrophilic and hydrophobic groups in surfactants affects the type of emulsions and makes it possible to adjust the fat content of the finished product. Conclusion. The research results can expand the theoretical foundations of food emulsions. The article contains scientifically grounded recommendations on how to select optimal surfactants. The research opens up prospects for further studies of emulsifiers and their effect on the quality of finished products.

The possibility of creating a vegetable-creamy spread using probiotics and prebiotics have been investigated. The generally accepted and original research methods are used. Probiotic microorganisms suitable for biological souring of milk are analyzed. The most suitable strains of lactic acid cultures for the production of vegetable cream spreads were selected: Streptococcus salivarius subsp. thermophilus (P 20) and Lactobacillus delbrueckii subsp. bulgaricus (D). It is established that milk fermented using selected cultures has the most favourable characteristics. A new recipe and technology of a functional vegetable-creamy spread with the addition of biologically fermented milk and inulin have been developed. The organoleptic and physicochemical properties of the finished product are investigated.

Investigations described in this article are aimed at developing an integrated technology for processing dairy raw materials for producing functional dairy products, as well as biotech products for food and pharmaceutical industries, with subsequent implementation of results at industry enterprises.Formulas of functional foods based on processed dairy raw materials were developed.Technology and instrumentation were developed for the production of functional milk shakes intended for use in the daily diet as one of the meals in order to eliminate the deficiency of animal proteins, vegetable fats, essential fatty acids and fat-soluble vitamins.The studies conducted allowed us to adjust the technological parameters for the production of dairy products of mass consumer demand in order to add functional properties.Under production conditions, pilot batches of dairy products with desired properties and biological products using secondary dairy raw materials were manufactured.

Dietary supplementation based on sea buckthorn and rosehip oils with added chokeberry extract was studied. We added the dietary supplement to the feed mixtures for laboratory animals. The possible toxicological effects and hypocholesterolemic, hepatoprotective activity of the dietary supplement in vivo were studied. After the observation period (6 weeks), no significant changes were found in the mass of organs and blood serum of laboratory animals (p > 0.05). However, there was a decrease in hypercholesterolemic indicators. Regular consumption of sea buckthorn and rosehip oils with added chokeberry extract (dietary supplement “ESB-1”) by laboratory animals inhibited the activity of liver enzymes and increased the antioxidant activity of blood serum (after the subcutaneous injection of sunflower oil/oil solution of carbon tetrachloride) but was not sufficient to bring them to physiological standards. The hypocholesterolemic and antioxidant properties of our dietary supplement already allow us to consider it a component of functional food products or a dietary supplement base. However, the full range of its biologically active properties, including the hepatoprotective function and regulation of metabolic disorders, has not been studied yet, which sets the direction of further research in vivo models and clinical practice to confirm its effectiveness in humans.

Introduction. Feather waste is a promising source of feed protein. Its chemical composition is a valuable source of nutrients and can become an important component of feed additives. The research objective was to screen bacteria with a high keratinolytic activity and develop a bio-product based on a bacterial consortium in order to recycle complex organic poultry waste, thus reducing the anthropogenic load on the ecosystem. Study objects and methods. The research featured lyophilized strains of microorganisms provided by State Research Institute “Gosniigenetika” and feather waste provided by Kuzbass Broiler LLC (Russia, Novokuznetsk district). The study involved such advanced bioinformatic methods of data processing as phylogenetic identification of enzymes and InParanoid 8 algorithm for searching orthologous genes. The standard biotechnological methods included an electrophoretic analysis in polyacrylamide gel, an analysis of amino acid composition, a microscopy, and a high-performance liquid chromatography. Results and discussion. Keratinolytic strains were screened using protein sequence databases. The homologous keratinase strains with homology of more than 98% appeared to belong to the genera Streptomyces and Bacillus. The research helped to identify groups of enzymes that are potentially involved in keratin degradation. The selected enzymes were subjected to a phylogenetic identification based on InParanoid 8, a specialized algorithm of orthologous genes search. Conclusion. The experiment made it possible to select four strains of microorganisms with maximum enzymatic activity in relation to keratin. These strains included bacteria of the genus Bacillus, namely Bacillus licheniformis B-740, Bacillus pumilus B-508 and Bacillus subtilis ATCC 6051, and the bacterium Streptomyces albidoflavus ATCC 25422. These strains were used to create a biocompatible consortium for processing feather waste into a feed additive. The research confirmed the presence of biologically valuable substances in the obtained hydrolysates, as well as the possibility of their use as a high-protein component of feed additives for farm animals.

Abstract The article is devoted to the study of the possibility of using natural zeolites as adsorbents for the purification of unrefined vegetable oils, intended for direct consumption in food, from undesirable concomitant substances. To increase their sorption capacity, various activation methods were used, such as physical and chemical. The best sorption properties were found in zeolites, activated by the complex method (heat and acid treatment). Conducted refining of unrefined sunflower oil allowed to increase its quality to meet the requirements of the state standard for the highest grade oil.

Enzymatic reetherification of fats has numerous technological and economic advantages, which makes its large-scale implementation highly efficient. Unlike chemical modification, enzymatic reetherification demonstrates a greater specificity, typical of the catalytic action of lipase, and a higher controllability. Lipases with positional specificity cause redistribution of fatty acids to occur only in extreme provisions of triglycerides. In addition, this method is 1.5 times lower than hydrogenation of fats. The authors used the facilities of an innovative laboratory provided by JSC Eurasian Foods Corporation to conduct practical research on reetherification of fatty mixes. The main objective was to study the effect of the fats obtained by fermental reetherification on the quality indicators of butterfat substitutes. The research featured the input products to be used in the formula of reetherified fat and prepared fat mixes for butterfat substitutes. The paper describes the process of enzymatic reetherification of mixes of oils and fats, prepared reesterified fats, and buttermilk substitutes obtained from reetherified fats. The process involved a sequence of reactors filled with Lipozyme TL IM, a granulated substance of a microbic 1.3-specific lipase. The lipase was obtained from Thermomyces Lanuginosus, which had been immobilized with silica gel. The obtained products conformed to the butterfat standards in that they contained 16–2% of polynonsaturated fatty acids, no transisomers of fatty acids, ≤ 38% of palmitiny acid, and ≤ 5% of solid triglycerides at 35 of °C. The melting temperature was under body heat. The resulting characteristics of butterfat substitutes make them high-quality dairy products.

The resources of natural solid fats that used in various branches of the food industry are limited. As a result, they are often substituted by chemically and physically modified fats. Until recently, hydrogenation was the main method of modification of fats. Modification allows for products with a high hardness and sufficient resilience to oxidation due to a large amount of trans-isomers. Since the legislation in the sphere of food industry is changing, producers have to look for new solutions for fat-containing products that would correspond with the new restrictions for trans-isomers of fatty acids. The present paper contains a review of modern methods of modified fats production with a reduced content of trans-isomers of fatty acids. It also features some theoretical and practical aspects of multistage fractionation of tropical oils. The authors describe the characteristic of the products of palm oil fractionation and give some recommendations on how various fractions can be applied in milk-containing products. The research included a comparative analysis of various ways of interesterification applied in world practice of jellied fats production. The experiment included interesterification of mixes of the fractioned solid and liquid vegetable oils that can be used in milk-containing products. A specific ratio of raw ingredients in the initial makes it possible to achieve the required technological properties of the final product, as well as to increase its biological efficiency due to linoleic acid. Plastic fats reduce or completely cut the consumption of hydrogenated fats in milk-containing products while increasing their nutrition value, shelf life, and trans-isomeric indicators.

The article reveals technological aspects of using different types of egg products in mayonnaise production technology. The authors studied the chemical composition of different egg products being used in mayonnaise production technology. The authors studied egg powder, dried egg yolk, enzymatically hydrolyzed dried egg yolk, salted pasteurized liquid egg yolk, egg mixture, and frozen yolk. Based on the obtained data the authors calculated minimum proportions of egg products which are sufficient for producing high quality mayonnaise which complies with the requirements of the standard. The article reveals the results of the research which show the influence of different types of egg products traditionally used in mayonnaise production technology on the organoleptic, physical and chemical properties of the final product such as its consistency, look, stability of undisturbed emulsion, acidity, oxidative deterioration indicators during storage. Study of organoleptic quality indicators of the produced kinds of mayonnaise showed that introduction of egg products in minimum proportions does not lead to the sufficient changes in taste and color of the obtained products. But the samples which include dried egg yolk have heavier and thicker consistency than the samples with whole egg products. The authors developed the recipes and production technology of different types of mayonnaise with mass fraction of fat equal to 67% using different egg products including dried egg yolk modified by phospholipase. That type of egg yolk modification made it possible to guarantee the required viscosity of the product, emulsion stability as well as homogeneous creamy structure. This allowed to use less egg products but did not influence organoleptic properties of the traditional mayonnaise. The authors studied the quality of the produced mayonnaise and checked their organoleptic, physical and chemical properties on compliance with standard requirements.

Expanding the scope of margarine products requires the search for new technological solutions when creating stable food emulsions for various specified purposes: hard, soft and liquid margarines with various fat content for bakery, for use in confectionery production, for frying in public catering networks and as spreads for direct consumption. The article systematizes the materials on the surfactants used in the technology of food emulsion products, in particular, margarines and spreads. The analysis of emulsifiers and their mixtures used in manufacturing emulsion products with various fat content has been carried out. The results of the studies of the composition and effect of individual and complex emulsifiers on the properties of the direct and reverse type of the obtained emulsions have been summarized. The article considers the theoretical issues and practical aspects of creation of food emulsion products with the use of various emulsifiers. A step-by-step system for choosing the optimal mixture of emulsifiers for a particular product based on the hydrophilic-lipophilic balance of surfactants has been provided. A number of examples of complex emulsifiers for emulsion products for various specified purposes have been presented. It has been shown that a change in the amount and type of an emulsifier makes it possible to produce various emulsions with the required structural and rheological characteristics and with the specified composition and properties. The aspects of manufacturing margarine products with various fat content have been presented.