USE SUNFLOWER OIL PRODUCED BY JSC «SHYMKENTMAY» AT THE DEVELOPMENT OF TECHNOLOGY OF EMULSION PRODUCT

Аннотация

On the basis of the conducted researches on factors of formation of consumer properties of emulsion
products, recipes and technology of low-calorie emulsion sauces have been developed.
On the basis carried out of the studies the factors of the formation of consumer properties of emulsion products
of special purpose, recipes and technology for obtaining low-calorie emulsion sauces were developed.
The expediency and effectiveness of the use of deodorized refined vegetable oils of JSC "Shymkentmai" were
substantiated.
An organoleptic evaluation of the experimental emulsion products were carried out in comparison with the
traditional ones, which were evaluated according to the following parameters: appearance, consistency, odor and
taste. It has been established that a of fat content 35% emulsion product on the basis of sunflower oil produced by
JSC «Shymkentmai» with a plant additive were characterized by a higher value of the total quality index due to the
delicate taste and absence of foreign flavors.
It is revealed that the calorie content of the new emulsion product is significantly reduced by reducing the
prescription amount of vegetable oil, while maintaining high organoleptic parameters. Low amounts of protein in the
formulations of the new emulsion product should be considered as a positive moment, as emulsion product is a sauce
that is served to the main dish, including meat, fish and poultry