Одоруючі речовини рослинних олій і методи їх вилучення

Abstract

В статті надані сучасні дані щодо складу одоруючих речовин різних типів рослинних олій. Розглянуто особливості спільного для рослинних олій набору одоруючих речовин та виділені різновиди одоруючих, які можуть виступати індивідуальними характеристиками найбільш розповсюджених видів олій. Доведена можливість хімічного дезодорування рослинних олій – принципово нового підходу до видалення одоруючих речовин. Спосіб заснований на взаємодіях між альдегідами та спиртами з утворенням більш летких ацеталей. Одержані повністю дезодоровані зразки соняшникової олії. Доведена можливість контрольованого впливу на органолептичні показники соєвої олії.

Deodorization - a method of extraction with steam passing through the hot fat odorizing components of fats is now the only way to deprive fats of their characteristic taste and smell. High temperatures, which are forced to apply during deodorization (180 - 250 ° C) lead to thermal destruction of pigments (so-called thermal bleaching), the formation of unwanted toxic substances - trans fatty acids, glycidyl esters and esters of 3-monochloropropane 1,2-diol, polymerization and conjugation reactions. The formation of toxic components, high energy consumption at the stage of deodorization, the need to use complex equipment that works with a deep vacuum (2-4 mbar) - all these are factors that require the search for alternative methods of deodorizing fats. A significant decrease in the deodorization temperature requires a fundamentally new approach to the removal of volatile organic compounds. The article provides data on the content of volatile compounds in oils of various types. The features of a common set of odorizing substances for vegetable oils are considered and varieties of odorizing substances are identified, which can act as individual characteristics of the most common types of oils. Substances such as low molecular weight alcohols, fatty acids, carbohydrates, furans, etc., are characterized by rather high thresholds of perception and do not significantly contribute to the sensation of taste and smell of fats. Aldehydes, with their low thresholds for perception, are the main volatile compounds of fats. The data on the complete deodorization of sunflower oil as a result of its treatment with alcohol in the presence of an acid catalyst have been obtained. The likely reaction between alcohol and oil aldehydes produces more volatile acetals. The possibility of a controlled effect on the organoleptic characteristics of soybean oil has also been proven. Methods of deodorizing can preserve the performance of polygons with high quality indicators of quality and safety. The ratio of refining can be changed due to the presence of lower temperatures and the reduction of the temperature to the possession.