IMPROVEMENT OF MAYONNAISE SAUCE TECHNOLOGY USING DIETARY ADDITIVES

The article considers the feasibility of using vegetable oil blends to correct the deficiency of PUFA and plant raw materials in the technology of mayonnaise sauce production. The conducted analytical studies confirm the need to develop new types of products of high biological value, which can be obtained as a result of combining non-traditional raw materials and create sauces with new properties based on them. The relevance of developing new functional products is increasing due to comprehensive studies that confirm the direct impact of functional food components, such as polyunsaturated fatty acids, antioxidants, vitamins, minerals, dietary fiber, on human health. The use of blended oil, balanced in fatty acid composition, gum arabic and carrot powder is justified. The article investigates the combination of the proposed ratios of all components, which provides original organoleptic indicators of mayonnaise at the level of traditional technology. The article substantiates and develops the technology of mayonnaise sauce enriched with beta-carotene, proves its functional properties, increased nutritional and biological value. The developed technology of mayonnaise sauce based on a blend of corn-olive oil and carrot powder has a better balanced fatty acid composition. The advantages of using mixtures of vegetable oils to correct PUFA deficiency over dietary supplements and drugs are that vegetable oils are traditional foods, do not cause complications and adverse reactions in the body, and are also much cheaper than dietary supplements. The use of blended oil, balanced in fatty acid composition, gum arabic and carrot powder, the combination of the proposed ratios of all components provide original organoleptic indicators of mayonnaise and at the same time give it functional properties, increase nutritional and biological value. This allows you to get high-quality and safe products enriched with physiologically important nutrients for the human body. The developed sauce meets the established requirements in terms of quality indicators and can be recommended for nutrition of people living in environmentally polluted areas, working in harmful industries and all segments of the population.