OPTIMIZATION OF FATTY ACID COMPOSITION OF SPREADS
2016
Tkachenko, N.; Nekrasov, P.; Kurenkova, O.
scientifically grounded choice of components for fat spreads with balanced fatty acid composition. established that for production of spreads with optimal ratio of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids - (0,45-0,50): (0,42-0,45): (0,11-0, 12), and the recommended ratio of polyunsaturated fatty acid families ω-6: ω-3 - (5,9-6,3): 1.0, the ratio of milk fat: refined deodorized sunflower oil with high content of oleic acid, refined deodorized soybean oil should be (33,76-35,20): (11,27-13,94): (51,87-54,38).
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