Research into the production process of confectionery fat with a balanced fatty acid composition based on plant crops
https://doi.org/10.20914/2310-1202-2024-3-139-145
Abstract
Confectionery fats contain a large amount of saturated fatty acids, which give products a given density and increase the melting point. The development of technology and calculation of the formulation of confectionery fat based on vegetable crops and the improvement of known methods for processing vegetable oils are presented. In the production of fats, purified vegetable oils were used: palm, shea, sunflower, olive, soybean, rapeseed, flaxseed and others, their fractions, as well as modified oils and fats. During the experiment, three different mixtures of fats with a volume of 200 ml were made according to the proposed recipes. Next, the trans-esterification process took place in pilot plants, with samples of 10 kg each. The transesterified samples were named Balance-1, Balance-2, Balance-3 and Balance-4 and were used for deodorization. After studying the physicochemical properties of the developed fats, it was decided to develop chocolate-nut paste from two production fats “Econat 2004” and “Econat 3004-32” and purified pilot samples Balance-2, Balance-3, Balance-4 according to classic recipe. During production, we looked at the technological properties. As a result, two jars of chocolate-nut butter were produced from each sample
About the Authors
E. Y. Zheltoukhova
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), associate professor, food processing machines and apparatuses department, Revolu-tion Av., 19 Voronezh, 394036, Russia
A. V. Terekhina
Voronezh state university of engineering technologies
Cand. Sci. (Engin.), associate professor, fat, processes and devices of chemical and food industries department, Revolution Av., 19 Voronezh, 394066, Russia
L. A. Lobosova
Voronezh state university of engineering technologies
Cand. Sci. (Engin.), associate professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394066, Russia
M. A. Barbashin
Voronezh state university of engineering technologies
student, fat, processes and devices of chemical and food industries department, Revolution Av., 19 Voronezh, 394066, Russia
Y. S. Shchedrina
Voronezh state university of engineering technologies
student, fat, processes and devices of chemical and food industries department, Revolution Av., 19 Voronezh, 394066, Russia
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Review
For citations:
Zheltoukhova E.Y., Terekhina A.V., Lobosova L.A., Barbashin M.A., Shchedrina Y.S. Research into the production process of confectionery fat with a balanced fatty acid composition based on plant crops. Proceedings of the Voronezh State University of Engineering Technologies. 2024;86(3):139-145. (In Russ.) https://doi.org/10.20914/2310-1202-2024-3-139-145
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