UA124828U - Blended vegetable oil - Google Patents

Abstract

Blended vegetable oil containing blend of two vegetable oils, and as vegetable oils includes amaranth oil and redhead, in the following ratio, wt. %: amaranth oil 84-86 red oil 14-16.

Description

The useful model belongs to the food industry, namely to the oil and fat industry, and can be used in the production of sauces and as a recipe component of food products and products.

The composition of the proposed blended oil is closest to the refined sunflower-olive oil TM "Kama", which contains 90 96 sunflower oil, 10 96 olive oil (TU U 15.4- 19358158-001:2005).

The disadvantage of refined sunflower-olive oil is its faster oxidation due to the high content of monounsaturated oleic acid and the lack of natural antioxidants.

The basis of a useful model is the task of balancing the fatty acid composition, increasing the content of biologically active substances and extending the shelf life of the blend.

The task is solved by the fact that blended vegetable oil containing a blend of two vegetable oils, according to a useful model, as vegetable oils includes amaranth and castor oil, in the following ratio of components, Fo: amaranth oil 84-86 castor oil 14-16.

The cause-and-effect relationship between the set of declared signs and the technical result is as follows: fats in food products should contain about 50,95 monounsaturated, 30,956 saturated, and 20,956 polyunsaturated fatty acids. The recommended ratio of 5-6 to 0-3 polyunsaturated fatty acids in the diet is 9...10:1 for a healthy person, and for medical nutrition this ratio should be from 3:1 to 5:1.

Amaranth oil mainly contains unsaturated fatty acids, including linoleic, linolenic, oleic. In addition, the oil is the main component of the seed, rich in tocopherol (vitamin E) and a sufficient amount of vitamin C. The basis of the fatty acid composition of amaranth oil is irreplaceable linoleic acid, which is characterized by high biological activity and which accelerates the metabolism of cholesterol ethers. In castor oil, the sum of essential fatty acids C 18:21 and 18:3 is 55.0...65.0 95 of the total amount of acids.

The goal of the development is to provide the product with functional properties due to the selection of mixtures of vegetable oils and obtaining a base with an optimal balanced ratio

PUFA o-6:o-3 (9...10: 1), with a peroxide number not higher than 10 mmol/kg 1/2 O and a content of tocopherols in the amount of 80.0...90.0 mg/100 g of blend. It should be noted that o-3 (linoleic) and o-6 (linoleic) PUFAs are not synthesized in the human body and must be supplied with food. The role of these acids

The reason is that they participate in the construction of cell membranes, in the synthesis of hormones, in the regulation of metabolism in cells, contribute to the removal of excess cholesterol from the body, increase the elasticity of the cell walls of blood vessels, and reduce the risk of coronary heart disease.

To ensure the ratio of mass fractions of fatty acids, it is necessary to calculate their weight ratio after studying the fatty acid composition (Table 1). When developing the composition of blends, the optimal fatty acid composition, physicochemical and organoleptic properties of raw materials and finished products were taken into account.

For example, the composition of the blend: amaranth oil 85 95 x castor oil 15 9o contains the following fatty acids: saturated fatty acids 12.1 95 monounsaturated fatty acids 19.0 Fo polyunsaturated 2-6 fatty acids 62.8 95 polyunsaturated 2-3 fatty acids 6, 1 95.

Table 1

Polyunsaturated fatty acids of the o-6 and o-3 families in a blend of amaranth and castor oil

Mixing food ef syu | 9071 ohms of optimal nya and nya nya of NV oS nNiY in PNZHK in their ideal ratio 51296 of optimal ee 8 | 8 | 5 ivmran LO food

In the resulting blend, inhibition of the processes of hydrolytic and oxidative deterioration was found, which are most likely related to the antioxidant properties of tocopherols of unrefined vegetable oils. Based on a systematic approach, analytical and experimental data, it was established that the addition of unrefined castor oil has a positive effect on the resistance of fats to oxidation. The time to reach the pH - 10 mmol Zh» O/kg represents the warranty period of oil storage.

Table 2

Change in the peroxide number (PF), mmol/kg 1/2 О during the oxidation period, (when stored at a temperature of 20:22 "C) p»0.95; p-2

PM, mmol/kg 1/2 0 during the oxidation period,

Sample dio 01 7 | 14 | 2 | 28

Control - sunflower oil 14.59

Amaranth oil 84...86 90, amaranth rice oil », oil r 1.93 3.24 vB/12 8.29 | 12.80 14...16 95

Table C

Change in acid number, mg of KOH during the oxidation period p20.95; n-2 sample of KU, mg of KOH during the storage period, days and 0 HER 7 | 14 | 21 | 28

Control - sunflower oil

Amaranth oil 84...86 90, amaranth rye oil » Oil r 143 1.46 147 1.48 149 14...16 95

The technical result consists in the expansion of the assortment and the involvement in the production of new types of raw materials of increased biological value, its positive impact on human health due to the optimal ratio of polyunsaturated fatty acids o-6:03 and the high content of tocopherols. The advantages of using blended oils over drugs to correct the fatty acid composition of the diet are that vegetable oils are traditional food products, do not cause complications and adverse reactions in the body, are much cheaper than drugs, which is important for low-income segments of the population.

Claims (1)

UTILITY MODEL FORMULA Blended vegetable oil containing a blend of two vegetable oils, characterized in that as vegetable oils it includes amaranth and castor oil, in the following ratio of components, mass Fo: amaranth oil 84-86 rice oil 14-16.