The prospects of trans fats replacement in food products

Abstract

Analytical review of the current state of food production containing trans isomers of fatty acids has been carried out. It has been determined that the most risky products of the market segment, from the point of view of the content of harmful trans fats, are culinary and confectionery fats, margarines, spreads, shorts and foodstuffs, which they include. In addition, it has been established that margarine, confectionery and other branches of the food industry of Ukraine have a significant need for fats characterized by a narrow range of hardness, melting temperatures and other structuralmechanical and physico-chemical characteristics. In view of the above, the prospect of replacing trans fats in food, including culinary and pastry flour, has been revealed. Rational ways of creating oleogels using monoglycerides, fatty acids, waxes, hydrocolloids, and others have been analytically established. The functional and technological properties of oleogels as an alternative substitute for trans fats in foodstuffs have been determined. The possibilities of regulating the composition of oleogels for obtaining a fat product with the necessary technological properties are considered. The expediency of using sunflower oil of high oleic type as the main component of oleogels has been established. It is shown that not all methods of obtaining oleogels are currently ready for industrial introduction. The use in the composition of some oleogel additives that do not have a nutritional status are purely theoretical. Most oleogels lack the necessary properties that are characteristic of refractory oils. However, the combination of monoglycerides, waxes, fatty acids have significant practical and technological advantages in the production of oleogels to replace trans fats and refractory fats in foods.

Здійснено аналітичний огляд сучасного стану виробництва харчової продукції, що містить трансізомери жирних кислот. Визначено, що найбільш ризикованими продуктами оліє-жирового сегмента ринку, з позиції вмісту шкідливих трансжирів, є кулінарні та кондитерські жири, маргарини, спреди, шортенінги. Розкрито перспективи заміни трансжирів у харчових продуктах на олеогелі. Проаналізовано способи створення олеогелів. Визначено функціонально-технологічні властивості олеогелів. Розглянуто можливості регулювання складу олеогелів для одержання жирового продукту із заданими технологічними властивостями.