[Development of formulas of high-fat and low-fat spreads enriched with natural essential additives]
2008
Magomadov, T.A. | Drozdov, A.N. | Ililnova, S.A. | Illarionova, V.V., Kuban State Tecnological Univ., Krasnodar (Russian Federation)
When creating cream vegetable spreads the lack of essential fatty acids, phospholipids, and fat-soluble vitamins in their compositions should be taken into account. For these purposes phospholipid BAA Vitol-FEI (VF) and tomato oil extract (TOE) were selected. The composition of functional additive ingredients is presented. TOE is characterized by high content of fat-soluble vitamins and provitamins (tocopherols and carotinoids). TOE tocopherols are represented with alpha-tocopherol having the most E-vitamin activity, and beta, gamma and delta-tocopherols with high antioxidant activity. High content of licopin also having antioxidant properties and beta-sitosterols with hypocholesterol properties was noted in the composition of TOE carotinoids. Triacylglycerines contain up to 90% of unsaturated fatty acids including more than 60% of polyunsaturated fatty acids. VF includes all the physiologically valuable groups of phospholipids, as well as minerals; the additive is characterized by high content of phosphatide ethanoamines and phosphatidyl serines capable of forming stable converse-type emulsions. Some formulas of cream vegetable high-fat and low-fat spreads were developed. The given data on nutrition value of the developed foods testify the advisability of using VF and TOE for creating functional-purpose spreads
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