FUNCTIONAL OIL WITHOUT TRANS-fat, a change of attitude of omega-6 to omega-3

摘要

FIELD: food industry.;SUBSTANCE: invention relates to food industry and may be used during production of shortening agents, margarines and goods produced with their usage. The method envisages blending of liquid oil and completely hydrogenised vegetable oil at a ratio of nearly 70:30 - nearly 40:60 to produce the first oil mixture. Then the first oil mixture is subjected to transetherifying to produce a concentrated fraction of saturated fatty acid. Then one mixes liquid vegetable oil with the concentrated fraction of saturated fatty acid at a ratio of nearly 40:60 - nearly 75:25 to produce an oil mixture. The produced oil mixture contains less than nearly 1.5% of trans-fatty acids, more than 6% of alpha-linolenic acid, less than nearly 32% of saturated fat and less than 16% C12:0, C14:0 and C16:0 saturated fatty acids of a tropic oil. The ratio of linolenic acid to alpha-linolenic acid is equal to less than 10.;EFFECT: invention allows to produce lipid compositions suitable for application in shortening agents and for greasing by way of spraying, practically containing no trans fats, with optimal ratio of linolenic acid to alpha-linolenic acid; the ratio is approved by dieting experts.;17 cl, 9 dwg, 13 tbl, 11 ex