Abstract
The object of research is the product of modification of fats, in particular derivatives of fatty acids and monohydric alcohols, namely ethyl stearate. One of the biggest challenges for the confectionery industry is the use of modified fats that fully meet food safety requirements. Existing modified fats, used in confectionery, mainly contain saturated fatty acids with carbon atoms of 16 or less, identified by the World Health Organization (WHO) as harmful to the human body. Without the presence of a significant amount of trans fatty acids, it is difficult to obtain inexpensive modified fats that have high hardness at a low melting point. The reduction of trans fatty acid isomers in modified fats is a worldwide problem. In addition, the presence of glycerol in the composition of trihydric alcohol fats can promote the formation of glycidol esters. In turn, glycidol esters are known to contribute to the development of cancer. It is practically impossible to obtain triacylglycerols, which contain only stearic acid among the saturated fatty acids. This is a significant obstacle to the formation of a rational fatty acid composition in terms of the content of saturated acids.It is proposed to solve certain problems by means of a new technology for modifying fats, namely by replacing in the composition of fats – acylglycerol of the alkyl group. As an alternative to cocoa butter in confectionery products, according to the author’s data, stearic acid ethyl ester can be used. A complex of studies has determined that ethyl stearate, by its physical and chemical properties, namely: melting point, mass fraction of solid ethers and solubility in acylglycerols in any ratio, is a full-fledged alternative to cocoa butter.The use of new modified fats, in particular ethyl stearate in the composition of confectionery, will allow to exclude saturated fatty acids from the diet; according to WHO, they contribute to an increase in low density lipoproteins in human blood.
Highlights
A promising direction in the fat and oil industry is the production of modified fats by changing the composition of the alkyl group, that is, the conversion of fatty acids into ethers of monohydric alcohols, in particular ethyl alcohol
Full or partial replacement of fats in ethyl esters of fatty acids will allow creating compositions with a narrow range of melting points, hardness and other structural, mechanical and physicochemical properties, which is extremely important for the confectionery industry
Such fats are characterized by high hardness and low melting points and are difficult to reproduce without the use of hydrogenated fats and tropical oils
Summary
A promising direction in the fat and oil industry is the production of modified fats by changing the composition of the alkyl group, that is, the conversion of fatty acids into ethers of monohydric alcohols, in particular ethyl alcohol. As for special-purpose fats, in particular, confectionery fats, their production is provided, in the overwhelming majority, through the processing of palm and palm kernel oils (these are such enterprises as KAPRO OIL, Schedro, Delta Wilmar Ukraine) The requirements for such fats are regulated by the DSTU 4335:2004 standard. Confectionery fats include cocoa butter equivalents, improvers, substitutes and surrogates, the requirements for which are specified in the DSTU 5005:2014 standard Such alternative fats differ in production technologies and raw materials from which they are obtained. The high price of natural cocoa butter and the constant increase in the range of chocolate products stimulate the development of the production of fats alternative to cocoa butter Such fats are characterized by high hardness and low melting points and are difficult to reproduce without the use of hydrogenated fats and tropical oils. The aim of research is to analyze the physicochemical properties of ethyl stearate in the context of the proposal to include ethyl stearate DSTU 5005 as a new alternative to cocoa butter
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