Technology of specialty fats based on palm stearin

Abstract

New technology of modification of fats was developed, which allows, by fermentative ethanolysis, obtaining a new type of specialty fats for use in the food industry (culinary, bakery and dairy products). We proposed, for the modification of fatty raw materials, restructuring of the fats, namely, their active parts (acyl groups) with obtaining of derivatives of fatty acids that have functional properties. Obtained fats meet the requirements of normative documentation by the indicators of quality, and are additionally enriched with physiologically–active ingredients – ethyl esters of fatty acids, which are better digested and reduce the resynthesis of fat in a human body. The influence of conditions of fermentative alcoholysis of palm stearin by ethyl alcohol on the degree of its conversion to ethyl esters of fatty acids was defined. It was established that when using ethyl alcohol as a reagent in the presence of lipolytic enzyme, ethyl esters and incomplete acylglycerols accumulate that causes the change of physical and chemical indicators (including the melting temperature decrease), the composition of the reaction mixture, and allows obtaining fats with given composition and properties. Thus, using this method, selecting necessary raw materials and varying the conditions of the reaction, one can obtain a whole range of specialty fats.

Розроблена нова технологія модифікування жирів, яка дозволяє шляхом ферментативного етанолізу одержати жири спеціального призначення (кулінарні, хлібопекарські та для молочної промисловості). Такі жири за показниками якості відповідають вимогам нормативних документів і, крім того, збагачені фізіологічно-активними інгредієнтами – етиловим ефірами жирних кислот, які краще засвоюються організмом людини і зменшують ресинтез жиру.