Fatty acid composition of mayonnaise based on sunflower and linen oil

The study demonstrates the peculiarities of fatty acid composition oils and samples mayonnaise prepared on basis these oils. profile sunflower linseed oil control experimental was investigated by gas-liquid chromatography. It established that ratio between PUFAs ω-9/ω-6/ω-3 families in is 177 : 553 1. This due to high content linoleic oleic acids. In studied oil, α-linolenic 52 %, (ω-9) (ω-6) acids 22.3 16.2%, respectively. Therefore, 1.4 1 3.2. (Control – K), which refined with its 71.78 characterized a ω-6 family low ω-3 family. ω-3, ω-9 this sample 1:13:7.3. (Experiment E) 35.03 % oils, total 24.0 20.3 more than K. Such an increase 23.1 %. E 33.6 16.04 less not significantly different from L. PUFA ω-3/ω-6/ω-9 1:1.4:1.1. Sample has lower saturated acids, 14.88 compared 18.26 Thus, replacing 50 manufacturing process gives number positive advantages K, contains only composition. decreases, increases, / balanced, decreases and, accordingly, unsaturated increases. results analysis allow recommending emulsion oil-fat product as functional balanced families.