RESEARCH OF GLYCEROL-CONTAINING SURFACTANTS IN FOOD AND PROCESSING INDUSTRIES

Abstract

The article presents information on surfactants. Given their complete classification, methods of obtaining glaringly surface-active substances (surfactants). A list of surfactants concerning natural and synthetic substances is presented. Proven to be the most promising (cheap) production method of surface-active substances is transesterification oils and fats as the most simple in technological implementation. Presents the results of a study of the effect of surfactants on the protective, flavouring and structural properties of foods. Identified a number of features in the character of interaction of components in the system of food and processing industry – surface-active substance. Methods of obtaining distillation emulsifiers of glycerol fatty acids and transesterification of triglycerides with glycerol are investigated. The main physico-mechanical properties of glycerine all grades. There is a need to obtain surfactants synthetically. Analyzed the technology of production of new method ethanols emulsifiers of dietary fats by distillation of low molecular weight acids with ethyl alcohol and subsequent transesterification dietary fat. Describes the technologically-line of obtaining these emulsifiers T – 1 and T – F. Details are given broad temperature regimes of the process. Describes the manufacturing process of the monoglycerides and their derivatives, obtained by separation of the mixture of reaction products of glycerol, unreacted, digald and products of side reactions by centrifugation and molecular distillation. The technological schemes of obtaining all kinds of monoglycerides and the process of molecular distillation as a method of fractional distillation of high molecular weight liquids are considered.