REPLACEMENT OF HYDROGENATED FATS FOR VEGETABLE OIL IN THE COMPOSITION OF CONFECTIONERY

Urgency of the research. One of the trends in the development of the global confectionery market, which is linked to the care of consumers health, is the development of confectionery that do not contain hydrogenated fats. Their source in confectionery are margarines and confectionery fats, which are made on the basis of vegetable oils, in particular, palm and coconut or low-quality animal fats, which are waste meat and fish processing enterprises. A direct relationship between the increased content of trans-isomers in the products and diseases of the cardiovascular system, impaired metabolic processes, in turn, provokes the development of various diseases has been established. Therefore, search for alternative raw materials to replace the hydrogenated fats in the confectionery composition is a need. Target setting. In the process of searching for these types of raw materials, developers are faced with the problem of stabilizing the properties and quality of confectionery containing vegetable oils, namely, the binding and content of oil in dough and finished products. Most often, for this purpose, food additives of a stabilizing action based on high-molecular compounds - polysaccharides and proteins are used. The use of such additives leads to a departure from the traditional formulation of products, adding to the list of ingredients on the packaging of finished products is often in no way understandable to the consumer by E-codes and names. Actual scientific researches and issues analysis. The latest publications have been reviewed, which disclose the mechanisms of negative effects of trans-fatty acids on human health, which also indicate the need to limit the content of trans fats in food products and which suggest alternative sources of fatty materials for confectionery. Uninvestigated parts of general matters defining. Remains relevant search for ways to stabilize the structure of confectionery products, which contain vegetable oil in its composition, without the use of polysaccharides and protein stabilizers. The research objective. The aim of the study is the development of confectionery recipe without the use of hydrogenated fats. The statement of basic materials. Refined sunflower oil as an alternative to hydrogenated fats in the confectionery was used. To stabilize the dough and finished products, as well as to improve their organoleptic characteristics, potassium bitartrate was introduced into the formulation. The physico-chemical and organoleptic properties of finished products manufactured according to the developed recipe were studied. Conclusions. The proposed prescription composition of the confectionery with the use of vegetable oil in its composition allows to obtain finished products with good physico-chemical and organoleptic quality indicators.