Abstract

The article introduces a new milk fat substitute that meets all standard requirements in fatty acid composition and biological efficiency. The authors used standard research methods to describe the effect of natural and modified oils and fats introduced into the fat base on the fatty acid composition and technological properties. The study involved tropical oils (palm oil and its fractions), liquid vegetable oils (sunflower, soybean, and linseed), and samples of various milk fat substitutes. The results obtained made it possible to develop optimal compositions of liquid and solid vegetable oils that were balanced in fatty acids, as well as in structural and rheological properties. The ratio calculations for raw ingredients yielded theoretical models that produced a desired composition and properties. The rationalized and experimentally-obtained compositions underwent quality tests. The best technological properties belonged to the compositions that consisted of palm oil (70–85%), soybean oil (10–15%), and palm superolein (20%). They demonstrated an optimal ratio of ω-6/ω-3 fatty acids and had a melting point that met standard requirements. The physicochemical, sensory, and safety indicators also corresponded to the state standard, which renders the experimental product good prospects in commercial production of high-quality milk-containing foods.

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