INFLUENCE OF THE RESIDUAL QUANTITY OF THE CATALYST ON THE QUALITATIVE INDICATORS OF FOOD TANUT DURING STORAGE

The aim of the research is to study the effect of the residual content of vegetable oil hydrogenation catalysts on the quality indicators of the resulting fat masses and to develop recommendations for improving the safety and quality indicators of products based on the results obtained. The aim of the research is to study the effect of the residual content of vegetable oil hydrogenation catalysts on the quality indicators of the resulting fat masses and to develop recommendations for improving the safety and quality indicators of products based on the results obtained. In the experiments, the intensity of changes in the peroxide number during storage of food lard obtained using catalysts prepared from nickel and nickel:copper (50:50) alloys was studied. The influence of the residual amount of catalyst in oil on the oxidation process was studied. It has been proven that the oxidative stability of tallow obtained using nickel:copper alloy catalysts is lower than that of tallow obtained using nickel catalysts.

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