STUDY OF PROPERTIES OF MILK FAT SUBSTITUTES

Authors

  • O. Bodnarchuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

milk fat replacers, melting point, temperatures of melting and solidification, hardness, fatty acid composition

Abstract

The quality of milk fat substitutes (MFS) by basic physical and chemical properties is analyzed. The differences in content of solid triglycerides, temperatures of the melting and solidification, iodine and peroxide number, the number of Reichert-Meissl and number of Polensky are determined, these differences being caused by feature of raw composition and methods of their production. Fatty acid composition of milk fat substitutes and their level of balance are found. It was determined, that all of analyzed MFS were characterized by a significant content of polyunsaturated fatty acids (PUFAs) – (11,8-28,3%), they conforming the accepted limit of trans-isomers of 0,37-5,90%. However, a higher content of unsaturated fatty acids is characteristic for by the insufficient content of PUFAs, as the numeric value of PUFAs:SFAs not exceeded 1.

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References

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Published

2016-06-25

How to Cite

Bodnarchuk, O. (2016). STUDY OF PROPERTIES OF MILK FAT SUBSTITUTES. FOOD RESOURCES, 4(06), 123–130. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/300

Issue

Vol. 4 No. 06 (2016): Food Resources

Section

Слово редактора

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