Journal of Modern Educational Achievements

PRODUCTION OF FUNCTIONAL PRODUCTS THROUGH FRACTIONATION OF COTTONSEED AND SOYBEAN OIL BLENDS

2025-07-17T14:17:43+03:00

As part of the localization program, an important task is the development of
methods for obtaining, organizing industrial production, and applying edible fats
using locally available raw materials. The production of specialty edible fats through
the use of highly hardened hydrogenated, underspecified fats, palm oil, stearin, and
animal fats is limited for several reasons. The main constraints include the labor
intensity and high cost of modification processes, shortage of interesterification
catalysts, and the use of imported palm oil and stearin.

IMPROVEMENT OF POST-HARVEST FLAX PROCESSING TECHNOLOGIES

2025-07-17T09:42:00+03:00

In the new millennium, the issue of organizing rational, preventive, and, when
necessary, therapeutic nutrition for the population is relevant for many countries.
Among the crops that contribute to solving this issue, flax occupies a special place –
an amazing crop that surpasses other cereals and legumes in protein content and,
especially, fat. More than 10 types of products for the confectionery, food, feed, and
other industries are produced from flax.

STUDY OF THE ROLE OF VITAMIN A IN THE FORTIFICATION OF EDIBLE OIL

2025-07-17T09:58:04+03:00

The nutritional value of fat depends on its fatty acid composition as well as on
the content of various additives (vitamins, phosphatides, etc.). Vitamin A is well
preserved and utilized by the body only when dissolved in fats. This vitamin plays an
important role in metabolism and especially in the vital activity of the growing
organism. Considering these features of fat processing, the study examined the degree
of vitamin A retention in fortified cottonseed oil and the effect of food-grade
phosphatides on it. Phosphatides are biologically active substances and at the same
time act as natural antioxidants, stabilizers, and emulsifiers