The Study of Quality and Safety Indicators of Mayonnaise on the Basis of Hemp Oil

Topicality. Sauces are an integral part of most dishes, which prepared from a variety products: meat, fish, seafood, vegetables. They give the dishes juiciness, add to aesthetic appearance dish and complement their taste, increase calories, nutritional value. The common sauces culinary emulsion type, in particular, mayonnaise its derivatives. Nowadays, oil fat industry produces whole “line” products with various additives that improve structure shelf life. is at stage when development can no longer be carried out by traditional methods, new approaches solutions needed. Trends balanced healthy diet forcing producers look for production classic high biological value quality characteristics. problem nutrition optimisation terms content essential nutrients, such as fatty acids, solved introducing into recipe some composition, oil- base, vegetable oils rich polyunsaturated acids ω-3 ω-6. One promising areas products, sauce, introduction standard recipes full or partial replacement sunflower hemp oil, order value, while maintaining organoleptic, structural mechanical properties safety. Among nutrients needed maintain homeostasis human body source oil. Hemp contains natural antioxidants, gives raised resistance oxidation, despite ω-6 acids. ways implement innovative idea complete oil-fat fraction emulsion-type sauce mass (50%, 75%, 100%). aim study research substitution namely physicochemical (effective viscosity, stability, acidity, acid peroxide value) indicators, investigate composition developed samples based on change microbiological parameters during storage. This will expand range foods, enriched nutrients. following methods used this article: organoleptic profile analysis, structural-mechanical, determining parameters. results processed using modern computer programmes. Results. expediency mayonnaise, technology, has been theoretically experimentally substantiated, formulations these mayonnaises have elaborated. Based it determined use technology positive effect shows optimal ratio groups ω-3: ω-6, 1:4, sample (M2), containing 75% composition. analysis also confirms functionality all mayonnaise. It found elaborated fully comply normative indicators viscosity stability emulsion), (pH, number, value). investigated control experimental storage (28 days) indicate opportunistic pathogenic microflora within acceptable values. Conclusions discussion. studied make possible substantiate increased