Creation of Innovative Solutions for the Production of Composite Vegetable Oils Balanced in Fatty Acid Composition

DOI

10.2991/isils-19.2019.9How to use a DOI?

Keywords

food safety, composition, blending, vegetable oil, PUFA balance

Abstract

Modern nutrition science focuses on the creation of innovative technologies and increase the assortment of finished products with directional changes in chemical composition and properties with a view to implementation in the food industry. The problem of imbalance of PUFA in a diet of people is investigated. It is proposed to use perspective vegetable sources of oilseeds. Considered the composition and properties of products of processing of vegetable materials of the Russian, which includes -3 PUFA. On this basis, the prospects for the use of PUFA in food production are determined. The formulations of fat products with the necessary structural-rheological and physic-chemical parameters that are balanced by the ratio of saturated, monounsaturated and polyunsaturated fatty acids are designed.

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Yury Boltenko
AU  - Vitaly Vasilenko
AU  - Larisa Frolova
AU  - Nadezhda Mikhailova
AU  - Ivan Dragan
AU  - Irina Semchenko
PY  - 2019/11
DA  - 2019/11
TI  - Creation of Innovative Solutions for the Production of Composite Vegetable Oils Balanced in Fatty Acid Composition
BT  - Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)
PB  - Atlantis Press
SP  - 141
EP  - 145
SN  - 2468-5747
UR  - https://doi.org/10.2991/isils-19.2019.9
DO  - 10.2991/isils-19.2019.9
ID  - Boltenko2019/11
ER  -