Investigation of the process of obtaining hydrogenated fats with a normalized content of trans-acids based on local vegetable oils

Authors

  • N.F. Meliyeva Tashkent Chemical-Technological Institute
  • O.Q. Yunusov Tashkent Chemical-Technological Institute
  • Sh.D. Salijonova Tashkent Chemical-Technological Institute
  • S.F. Khodjaev Tashkent Chemical-Technological Institute
  • Malokhat Djumaniyazova Tashkent Chemical-Technological Institute

Keywords:

Trans fatty acids, hydrogenated fats, oils, modified fats, stearin, hydrogenation, margarine

Abstract

Today, it is being emphasized that trans fatty acids are highly harmful to human health, and due to the fact that their amount is limited in the composition of nutritional oils, it has a negative effect on the process of healthy production. Since trans fatty acids are not present in saturated fat, it is desirable to use hydrogenated fats in the feed sector by high saturation and transesterification of the extracted product. The goal of the work is to obtain healthy foods with a low content of trans fatty acids. In the research work, saturation of hydrogenated fats was carried out not in the traditional way, but in two stages with the help of partial feeding of the catalyst. As a result, it was possible to obtain a highly saturated hydrogenated fats with a low content of trans acid.

References

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Published

2022-07-24

How to Cite

Meliyeva, N., Yunusov, O., Salijonova, S., Khodjaev, S., & Djumaniyazova, M. (2022). Investigation of the process of obtaining hydrogenated fats with a normalized content of trans-acids based on local vegetable oils. Science and Education, 3(7), 53-56. Retrieved from https://openscience.uz/index.php/sciedu/article/view/4043

Issue

Section

Technical Sciences