Development of technology for obtaining fat compositions with increased oxidative stability

The object of research is the process fat oxidation at elevated and standard temperatures. Fats are used in chemical, pharmaceutical, food other industries. Oxidative deterioration changes composition fats, reduces efficiency chemical reactions involving fats quality final products. An urgent task to increase oxidative stability fats. compositions based on rapeseed, high-oleic sunflower palm oils by induction period a temperature 110 °C was investigated. periods initial were 408.48 min., 795.87 min. 630.2 respectively. Rational ratios found: sunflower: (50:50) %; rapeseed: (16.67:66.67:16.67) (33.33:33.33:33.33) %. mixtures 650.57 710.56 670.56 developed using mixture synthetic antioxidants (butylhydroxyanisole, butylhydroxytoluene tert-butylhydroquinone) an amount 300 mg/kg studied. 910.80 1279.01 1072.90 physicochemical parameters with addition after 5 months storage (20±2) determined. peroxide values 5.65; 3.28; 4.50 ½ O mmol/kg, results make it possible produce increased necessary properties, predict depending concentrations components. This will profitability production obtained