Study of Quality Indicators of Oil and Fat Products Made From a Mixture of Vegetable Oils

Abstract

This article is devoted to the development of mayonnaise with a balanced composition . It occupies 3.3 % of the human diet on the daily market . Despite the growth of the range of mayonnaise over the past year , the problem of manufacturing domestic mayonnaise of a balanced composition that meets all the requirements for this type of product remains relevant . A comprehensive multi-level approach to assessing the nutrition of the Kazakh people revealed a wide range of nutritional status disorders . In particular , these include the consumption of animal fats and a deficiency of polyunsaturated fatty acids . Polyunsaturated fatty acids are essential nutrition factors and their composition should correspond to 3-4 % of the energy value of the diet . A new functional mayonnaise product with a balanced composition of ɷ-3 and ɷ-6 fatty acids based on a mixture of vegetable oils ( sunflower , linseed , and safflower ) with a balanced composition of polyunsaturated fatty acids has been developed . The main physical and chemical characteristics of a sample of a mixture of vegetable oils have been determined . In laboratory conditions , NPJSC " KazNARU " produced a prototype of mayonnaise based on a mixture of vegetable oils and determined their physicochemical and organoleptic characteristics . It was found that in terms of physical , chemical and organoleptic characteristics , the resulting mayonnaise product fully meets the requirements of regulatory documents .