Correction of the fatty acid composition of purpose dietary fats

Abstract

It has been indicated that, according to very numerous studies, substantial indicators of the functionality of fatty products are the ratio of polyunsaturated fatty acids (PUFAs) of ω6 and ω3 families, as well as the ratio of the sum of saturated, monounsaturated and polyunsaturated fatty acids (SFA:MUFA:PUFA). Points related to the fortification of the functional properties of fat products of a target (special) purpose by combining their composition with the use of crushed non-defatted (full-fat) masses of oily flax and sesame seeds have been considered. The biological potential of the crushed non-defatted mass of oil flax seeds as a promising component for the enrichment of PUFA of ω3 group of new food vegetable-fat composite mixtures for special purposes have been theoretically substantiated. Insofar as margarines, which are often not balanced in terms of the ratio of fatty acids ω6 and ω3, are usually included as a fat component in the recipes of many bakery and flour confectionery products, this article proposes pre-mixing margarine with non-defatted crushed mass of oil flax and sesame seeds, without extracting the oil from their composition, before adding it to the dough.