Tkachenko, N.Nekrasov, P. O.Makovska, T.Lanzhenko, L.2019-03-122019-03-122016Optimization of formulation composition of the low-calorie emulsion fat systems / N. Tkachenko [et al.] // Eastern-European Journal of Enterprise Technologies = Восточно-Европейский журнал передовых технологий. – 2016. – Vol. 3, № 11 (81). – P. 20-27.https://repository.kpi.kharkov.ua/handle/KhPI-Press/40161Among the promising food products of oil-and-fat industry, special place is held by emulsion fat products, in which vegetable oil is in the dispersed state that increases its assimilation. High taste and nutritional properties, due to the specific character of their structure, are inherent in emulsion fat systems. Therefore, water-fat emulsions are the promising systems, on the basis of which it is possible to create mayonnaises, sauces, dressings, oil pastes, spreads and other food products, including low fat ones, with the balanced composition and health-improving properties. The work substantiated the optimum content of the concentrate of Jerusalem artichoke “Noteo” and the stabilizing system “Hamulsion QNA» – 10,06 and 0,42 % respectively, as the components of low calorie emulsion fat basis for the production of low fat oil-and-fat products. It is shown that a low calorie emulsion fat system, produced with the use of raw components in the optimal ratio, possesses standardized physical-chemical and microbiological indicators, high organoleptic characteristics and can be used as the raw material for the production of low calorie mayonnaises, sauces and dressings for healthy nutrition. The recommendations are provided regarding the design of the technologies of the two groups of low calorie mayonnaises, sauces, dressings, enriched with food fibers and prebiotics (or the complexes of synbiotics), on the basis of the developed emulsion fat systems.Оптимізовано рецептурний склад низькокалорійних емульсійних жирових систем з використанням стабілізаційної системи «Хамульсіон QNA» і концентрату топінамбура «Нотео» як джерела пребіотика інуліну та харчових волокон. Наведено рекомендації щодо розробки технологій двох груп низькокалорійних майонезів, соусів, дресингів, збагачених харчовими волокнами і пребіотиками (або комплексами синбіотиків), на основі розроблених емульсійних жирових систем.enсистема емульсійнатопінамбурв'язкістьпоказники органолептичніповерхня відкликуlow calorie emulsion systemJerusalem artichokeviscosityorganoleptic indicatorsresponse surfaceArticle