Fatty acid composition of mayonnaise based on sunflower, flax and hemp oil

The features of the fatty acid composition oils and mayonnaise samples prepared on basis sunflower, linseed hemp were determined by method gas-liquid chromatography. ratio between content PUFAs ω-9/ω-6/ω-3 families in investigated sunflower oil was established, which 177 : 553 1. This is caused high linoleic oleic acids low α-linolenic (ω-3 ) oil. In studied oil, 52 %, (ω-9) (ω-6) 22.3 16.2 respectively. Therefore, 1.4 1 3.2. tested 55.7 (ω-3) 18.2 % 13.2 4.5 Research has established a ω-6 family ω-3 control sample (K), made using with 71.78 %. characterized ω-3, ω-9 as 13 7.3. test (D) containing 23.3 each oils, total 24.1 20.4 more than K. higher D oils. 47.4 K – 49.1 18.8 26.9 ω-3/ω-6/ω-9 1.3 2.5 PUFAs/PUFAs 9.3, while 4.5. Thus, replacing 2/3 equal parts technological process making gives number positive advantages biological value product, compared to K, contains only its composition. decrease family, an increase optimization balance / families, saturated and, accordingly, unsaturated. results analysis allow us recommend this emulsion oil-fat product functional due balanced families.