Formation of functional properties of emulsified products

Production of fatty products, including emulsion ones, for nutrition of various population groups with a balanced complex of biologically active substances: lipids, fatty acids, proteins, vitamins and minerals, possibly based on the development of effective methods for the production of emulsion products using local raw materials. In this regard, scientific and experimental research has been carried out in the direction of improving the technologies for the production of emulsion fat products using local raw materials, improving their quality and ensuring food safety, which is relevant. In this work, methods have been developed for obtaining the fat phase of emulsion products through the use of mixtures of traditional and non-traditional vegetable oils in optimal quantities.