DEVELOPMENT OF NEW TYPES OF BLENDS OF VEGETABLE OILS WITH BALANCED FATTY ACID COMPOSITION ON THE BASIS OF KAZAKH COTTON OIL AND RUSSIAN LIVERWORT OIL

At present, new types of food products are being developed, including fatty foods, functionally oriented in terms of biological value for the human body, adhering to the principles and rules of healthy nutrition. The compositions of vegetable oils containing various ω-6 and ω-3 fatty acids (cotton, corn, rapeseed and linseed) are considered. The qualitative and quantitative composition of polyunsaturated fatty acids of individual fats was investigated by gas chromatography. It was found that the ratio of fatty acids in the individual oils was not optimal. Based on the quantitative composition of individual fatty acids in cottonseed and lynx oils, the optimal composition of blends of these oils was calculated to obtain blends in which the ratio of ω-3 and ω-6 fatty acids is 10:1 and 5:1. Samples of the obtained vegetable oil blends were tested to determine their organoleptic and physicochemical parameters. At the same time, the measured quality indicators of the obtained blends (acidity and peroxide values) do not exceed the standardised values. The developed cotton blends of vegetable oils contain polyunsaturated fatty acids ω-6 and ω-3, corresponding to the recommended levels for a healthy diet, and can be used to create food additives based on vegetable oils.