Creating a functional basis for the production of food emulsions

• Main Authors: Feofilaktova Olga, Grashchenkov Dmitrij, Karkh Dmitrij, Lukinykh Mikhail
• Format: Article
• Language: English
• Published: EDP Sciences 2020-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/36/e3sconf_idsisa2020_01015.pdf

Occurence dependence of a number of diseases on the breakdown of the population nutrition structure has been established for a long time. Epidemiological and clinical evidence supports the role of functional food ingredients in the pathogenesis of various diseases. The omega-3, -6, -7 and -9 fatty acids play a special role among them. Having a number of functional properties, they contribute to the prevention of a number of common diseases, especially cardiovascular diseases. These mono- and polyunsaturated fatty acids are among the most common vegetable oils. This article describes the technology of developing a functional fat base for emulsion food production based on a combination of several types of vegetable oils. The technology uses a specially designed computer program that allows to compose a combination of vegetable oils based on the optimal ratio of omega-3 and omega-6 fatty acids, as well as with taking into account the physiological standards of consumption of mono- and polyunsaturated fatty acids.