DEVELOPMENT OF BALANCED MAYONNAISE BY FATTY ACID COMPOSITION

NLRHNE

Abstract

In the diet of modern man, there is a deficiency of polyunsaturated fatty acids of the groups ω-3 and ω-6, in particular due to the inability of the body to synthesize these fatty acids independently - they enter the body only as part of food. Mayonnaise is one of the products that almost every Russian family uses every day. The basis of all mayonnaise is vegetable oils, which contain essential fatty acids. In the course of the work, the formulation of mayonnaise enriched with polyunsaturated fatty acids was calculated by introducing vegetable oils into the mixture. The introduction of each of the prescription components is justified. In this article, a chromatographic analysis of the mayonnaise emulsion obtained according to the proposed formulation is carried out. The ratio of polyunsaturated fatty acids of groups ω-3 and ω-6 in the resulting product sample was established and the prospects of using this emulsion as a functional fat product with a balanced fatty acid composition were substantiated. It has been established that to obtain functional products with a high content of unsaturated fatty acids, it is rational to use rapeseed, corn oil and walnut oil, due to the high content of polyunsaturated fatty acids in them, the most valuable for the human body. The ratio of omega-3 and omega-6 fatty acids was 1:5, which makes it possible to classify the resulting product as functional. The resulting sample of mayonnaise satisfies the daily need for them by about 73% for women aged 18-29 years; and 59% for men aged 18-29 years (if the product is consumed in an amount of 50 grams per day). The organoleptic characteristics of the finished product correspond to the standard used to characterize mayonnaise products in the Russian Federation.