Obtaining technologically and physiologically functional special-purposes of fat products

Abstract The possibilities of obtaining special fat products for baking and confectionery products based on two-stage hydrogenation, both on stationary promoted and dispersed catalysts, are investigated. At the same time, at the first stage, non-selective partial hydrogenation was carried out to obtain liquid baking fats characterized by a sufficient amount of solid glycerides, and at the second stage, this partially hydrogenated fat was subjected to final selective hydrogenation to obtain high-solid confectionery fat. In order to enrich the obtained fats with polyunsaturated fatty acids of the group ω-3, it was first proposed to mix these fats with non-fat flaxseed flour to obtain functional fat-flour compositions.

Hali tarjima qilinmagan