Foundation of technology for obtaining encapsulated oils and prescription development of shells on their basis

Olga Neklesa,Oleksander Nagorniy,Evgeniya Korotayeva

doi:10.15587/1729-4061.2016.86769

Abstract

The use of sodium alginate and implementation of its chemical potential in the oil encapsulation technology provides thermostable properties of the product shell, which expands the range of new types of oil and fat products with the given geometrical shape, improved consumer properties and extended shelf life. Stable production process of encapsulated oils is ensured by involving a third substance − white sugar into the prescription of an aqueous solution of sodium alginate. Scientific and technological substantiation of structured edible shells of dosed encapsulated oils is provided by the parameters of such systems, which determine the technological cycle of production and operation of special equipment for industrial production. The technology of shells of encapsulated oils, rational concentrations of prescription components are developed. Introduction of white sugar density regulator − at a concentration of 23.0 % into the shell-former solution is substantiated. This helped to determine the organoleptic and structural and mechanical properties E el =(10.0...21.5)×10 3 Pa. Determination of the technological properties of shells of encapsulated oils lays the basis for industrial production, allowing to extend the range of oil and fat raw materials, encapsulated fillers and expand the use of industrial encapsulated products in the catering industry.

Highlights

There has been a strong trend of increasing demand for healthy food and use of convenience food for the production of culinary products with a balanced composition
The oil encapsulation technology lies in the balanced coaxial extrusion of AlgNa solution and oil-and-fat raw materials into the two-layer receiving medium, consisting of a layer of refined deodorized sunflower oil and a layer of a water-alcohol solution of Ca2+ ions
The paper describes the system research of the functional properties of the system components, which are subject to encapsulation, “sunflower oil – AlgNa – CaCl2”

Summary

Introduction

There has been a strong trend of increasing demand for healthy food and use of convenience food for the production of culinary products with a balanced composition. Expansion of the range of food containing oil and fat raw materials is due to adjustment of their nutritional value. This opportunity is provided by the developed technology of encapsulated oil and fat raw materials. Development and implementation of oil encapsulation technology have marketing appeal because of the unique commodity form of oil and fat raw materials in the market, innovative appeal for the fat and oil industry and functionality in terms of technological use in the production of culinary products in the catering and food industry. Besides traditional commodity forms of vegetable oils and fats and gelatin capsules, the shells of which are not sustainable in process streams at high temperatures and prohibited in the Muslim countries for religious reasons, other types of fat products in the market are not found

Objectives

Methods

Conclusion