HGHLY EFFECTIVE METHODS OF MODIFICATION OF FATS IN MILK-CONTAINING PRODUCTS

The resources of natural solid fats that used in various branches of the food industry are limited. As a result, they are often substituted by chemically and physically modified fats. Until recently, hydrogenation was the main method of modification of fats. Modification allows for products with a high hardness and sufficient resilience to oxidation due to a large amount of trans-isomers. Since the legislation in the sphere of food industry is changing, producers have to look for new solutions for fat-containing products that would correspond with the new restrictions for trans-isomers of fatty acids. The present paper contains a review of modern methods of modified fats production with a reduced content of trans-isomers of fatty acids. It also features some theoretical and practical aspects of multistage fractionation of tropical oils. The authors describe the characteristic of the products of palm oil fractionation and give some recommendations on how various fractions can be applied in milk-containing products. The research included a comparative analysis of various ways of interesterification applied in world practice of jellied fats production. The experiment included interesterification of mixes of the fractioned solid and liquid vegetable oils that can be used in milk-containing products. A specific ratio of raw ingredients in the initial makes it possible to achieve the required technological properties of the final product, as well as to increase its biological efficiency due to linoleic acid. Plastic fats reduce or completely cut the consumption of hydrogenated fats in milk-containing products while increasing their nutrition value, shelf life, and trans-isomeric indicators.