E3S Web Conf.
Volume 176, 2020International Scientific and Practical Conference “From Inertia to Develop: Research and Innovation Support to Agriculture” (IDSISA 2020)
|Number of page(s)||10|
|Section||Scientific Support for the Innovative Development of Animal Husbandry and Biotechnology|
|Published online||22 June 2020|
Creating a functional basis for the production of food emulsions
Ural State Economic University, 620144, Yekaterinburg, Russia
* Corresponding author: email@example.com
Occurence dependence of a number of diseases on the breakdown of the population nutrition structure has been established for a long time. Epidemiological and clinical evidence supports the role of functional food ingredients in the pathogenesis of various diseases. The omega-3, -6, -7 and -9 fatty acids play a special role among them. Having a number of functional properties, they contribute to the prevention of a number of common diseases, especially cardiovascular diseases. These mono- and polyunsaturated fatty acids are among the most common vegetable oils. This article describes the technology of developing a functional fat base for emulsion food production based on a combination of several types of vegetable oils. The technology uses a specially designed computer program that allows to compose a combination of vegetable oils based on the optimal ratio of omega-3 and omega-6 fatty acids, as well as with taking into account the physiological standards of consumption of mono- and polyunsaturated fatty acids.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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