Нові модифіковані жири для кондитерських виробів. Технологія, властивості, використання

Abstract

The dissertation on competition of a scientific degree of the doctor of philosophy on a specialty 181 – Food technologies (18 – Production and technologies). – National Technical University "Kharkiv Polytechnic Institute", Ministry of Education and Science of Ukraine, Kharkiv, 2021. The work was performed at the Department of Technology of Fats and Fermentation Products of the National Technical University "Kharkiv Polytechnic Institute" of the Ministry of Education and Science of Ukraine. The object of research – the technology of new modified fats for confectionery. The subject of research – technological parameters of the esterification and amonolysis process; physicochemical, microbiological, biochemical properties of new modified fats. The dissertation is devoted to solving a topical problem - the creation of modified fats for the confectionery industry, which have a positive effect on human health and can be produced from domestic raw materials. The dissertation covers a fundamentally new approach to healthy human nutrition, based on changing the form of derivatives of fatty acids that enter the diet, from esters of trihydric alcohol - glycerin to esters of monohydric alcohol - ethanol. This approach allows you to create new modified fats with a selective set of safe and useful fatty acids. This improves the technological properties of modified fats, particularly in the confectionery industry. Advanced technology has been developed, as well as theoretically and experimentally substantiated the feasibility of using new modified fats in confectionery products - ethyl esters of stearic acid and sodium salt of ricinoylglycine, their properties have been studied and ways of use have been proposed. The scientific novelty of the obtained results is the creation of new modified fats for confectionery to improve their safety and quality, namely that for the first time: - scientifically substantiated and experimentally confirmed the feasibility of using ethyl stearate as a new alternative to cocoa butter; - the efficiency of using hydroxyoleic acid as a hydrophobic component of surfactants with antimicrobial properties - derivatives of acylamino acids; - established by X-ray diffraction analysis and differential scanning calorimetry that mixtures of cocoa butter and ethyl stearate do not form solid solutions and eutectics. It is proved that the excess of one of the components in the mixture leads to the transition of the other component into an amorphous state; - it is proved that when using fatty acids in the form of ethyl esters in the amount of 30% of the daily norm, there is no toxic load on the body, which confirms the possibility of using ethyl stearate in the manufacture of food. The practical significance of the obtained results for the oil and fat industry is improved fat modification technologies, which allows to obtain new modified fats for confectionery products with high hardness and low melting point and new antimicrobial components for food products from domestic raw materials. An unconventional approach to the modification of fats allows without global requipment of production lines to establish the technology of obtaining new modified fats that meet global and European requirements for quality and safety. Under the conditions of implementation of the proposed technologies, the demand for special purpose fats is expected to increase, in particular for confectionery, by consumer industries both in Ukraine and abroad. Technological solutions covered in the dissertation are patented. For new modified fats - ethyl esters of fatty acids developed and approved in the prescribed manner Technical conditions TU U 20.5 - 1225000194 - 001: 2019 Modified fats vegetable confectionery, culinary, baking and dairy industry, which are included in the database of regulations of Ukraine. The company LLC "ALEOL" released experimental and industrial batches of ethyl esters of stearic acid and sodium salt of ricinoylglycine. The results of the dissertation work were used in the educational process of the Department of Technology of Fats and Fermentation Products of NTU "KhPI", including in theses of students. The introduction substantiates the relevance of the dissertation, formulates the purpose and objectives, defines the object, subject and methods of research, shows the relationship of work with scientific topics, and presents the scientific novelty and practical significance of the work. The first section is devoted to a comprehensive analysis of scientific and technical literature on current trends in the field of modification of fatty raw materials. Information on the importance of fats and fatty acids in human nutrition is given. Features of fat crystallization are considered. Traditional methods of fat modification and alternative methods of modification to change the composition of the alkyl group of fats, in particular ethanolysis and amonolysis with amino acids, are analyzed. It is shown that these processes are promising in terms of creating new food ingredients that have a health effect. On the basis of the analysis the tasks of dissertation research are formulated. The second section presents a general plan of work to improve the technology, study the properties and uses of new modified fats, gives a description of the materials and methods used in research. The characteristics of the processes of melting and crystallization of fats and mixtures were determined by differential scanning calorimetry. Determination of the crystal structure of fats and mixtures was performed using the method of X-ray diffraction analysis. The presence of characteristic functional groups was established by infrared spectroscopy. Physico-chemical properties of fats are determined by standard methods. Evaluation of the effect of new modified fats on lipid metabolism and the level of intoxication in the body was made on the basis of clinical laboratory studies with subsequent analysis of biological material according to standard methods. The third section is devoted to improving the technology of new modified fats for confectionery, namely the technology of esterification of stearic acid with ethyl alcohol to obtain a new alternative to cocoa butter and the technology of amonolysis of castor oil with sodium glycine to obtain surfactants for anti-nutrients. The fourth section presents the results of research of physicochemical, structural-mechanical, microbiological and physiological properties of new modified fats and ways of their use in food and other industries. The fifth section develops structural and technological schemes for the production of new modified fats for confectionery and presents a technical and economic assessment of the technology. The following results were obtained after the dissertation. 1. The current problem of the confectionery industry to improve the quality and safety of confectionery products through the use of new modified fats, namely ethyl stearate and ricinoylglycine sodium salt. 2. Scientifically substantiated and experimentally confirmed the feasibility of using ethyl stearate as a new alternative to cocoa butter, which reduces the fat content of confectionery "undesirable" saturated fatty acids (palmitic, lauric, myristic) and thus significantly increase food safety and their impact on human health. 3. The efficiency of using hydroxyoleic acid as a hydrophobic component of surfactants with antimicrobial properties - acylamino acid derivatives in order to improve their solubility in water and enhance the solubilization properties relative to polar substances. 4. X-ray diffraction analysis and differential scanning calorimetry showed that mixtures of cocoa butter and ethyl stearate do not form solid solutions and eutectics. When the concentration of ethyl stearate in cocoa butter is less than 50%, it completely turns into an amorphous state, and the crystal structure corresponds to pure cocoa butter; at a concentration of more than 50% on the contrary - cocoa butter turns into an amorphous state, and the crystal structure corresponds to pure ethyl stearate. With an almost equal ratio of ethyl stearate and cocoa butter, none of the components is able to fully crystallize and is almost completely in the amorphous state. 5. It was found that ethyl stearate in the chocolate mass in the amount of 16% of the content of prescription components, blocks the migration of acylglycerols of cocoa butter (contained in cocoa products) on the surface of the product. The way to develop a rational technology of crystallization of chocolate masses is determined. 6. It is established that ethyl stearate can be used in the manufacture of food, because the use of fatty acids, "carrier" of which is ethanol, in the amount of 30% of the daily norm of lipids (for one month) there are no changes in the integrated index of intoxication and endogenous and exogenous toxins in rats, indicating the absence of toxic load when using ethyl esters of fatty acids as a food product. Analysis of the lipid spectrum of rat liver homogenates proves the absence of disorders in lipid metabolism. 7. It was found that the sodium salt of ricinoylglycine exhibits effective surfactant properties. Due to the presence of a hydroxyl group in ricinoleic acid, the molecule of the sodium salt of ricinoylglycine has a greater polarity, so it is completely soluble in water and is a good solubilizer against polar substances. 8. The negative effect of ricinoylglycine sodium salt on the formation of mold in food has been established. The minimum concentration of an aqueous solution of the sodium salt of ricinoylglycine at which the antimicrobial effect is observed, which is about 25%, was determined. 9. The technology of water-soluble surfactants based on amino acids has been improved by using castor oil and changing the type of catalyst. Rational parameters of the process of amonolysis of castor oil and sodium salt of glycine in the presence of a heterogeneous catalyst - zeolites type NaX in the amount of 10%, namely the temperature of 162 ° C and the duration of the process 270 minutes. 10. Improved the technology of esterification of fatty acids, which is expressed in a new technological solution - removal of the by-product of the reaction (water) by evaporation of an azeotropic mixture of ethyl alcohol - water, which in the form of condensate is dehydrated with zeolites type NaA.