Сучасні методи ідентифікації олій та жирів у технохімконтролі жиропереробного виробництва

Abstract

There is the acute problem of adulteration of food and food raw materials, particularly oil and fat in Ukraine today. The main analytical technique used to identify edible vegetable oils, is the determination of the total fatty acid composition, however, this method is not always possible to determine the composition of mixtures of fats. The article presents the research results of fatty acid and acylglycerols structure and composition of the sterol fraction of model mixtures of milk fat with alien fats of animal and vegetable origin. The developed method is a comprehensive approach to the identification of milk fat, which includes the analysis of fatty acid composition, acylglycerols structure and composition of the sterol fraction. For detection of adulteration of milk fat according to acylglycerols composition defined boundaries define alien fats, which range from 2-10 %. According acylglycerols composition of model mixtures of milk fat palm oil (natural and hydrogination) developed a computational method for determining the content of palm oil fatty basis spreads and other fatty substances, which allows to determine the content of palm oil in the fatty bases spreads and other fatty compounds. Practical recommendations regarding the need to revise the schemes technochemical control in the production of spreads, margarine, blended vegetable oils, confectionery, culinary, bakery and dairy fats by using modern methods of identification of oils and fats using chromatographic methods research.