Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 6a84bb1194fbba14f78570c5 10.12737/5461 FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions Терещук Любовь Васильевна Tereshchuk Lyubov Васильевна terechuk_l@ mail.ru 01 09 2014 01 09 2014 59 67 © 2014 Терещук Л.В. © 2014 Tereshchuk L.В. 2014 Терещук Любовь Васильевна Tereshchuk Lyubov Васильевна https://jsocnet.ru/en/nauka/publications/6a84bb1194fbba14f78570c5/view

In the paper, the effect of the lipid complex in fats and oils on human organism and their role in physiology of nutrition are reviewed. Aspects of impairment of the nutritional status upon fat consumption, in particular, the excess consumption of saturated fats, trans-isomers of fatty acids, and cholesterol and the deficiency of polyunsaturated fatty acids and phospholipids, are discussed. Data on oil and fat in modern structure of nutrition are described. Aspects of the development of balanced fat compositions, accounting for normal physiological needs of modern people for lipids and their structural components, are reviewed. Data on the construction of fatty bases from milk fat, natural, and modified vegetable oils and fats providing for predetermined consumer properties of functional fatty milk products are presented.

In the paper, the effect of the lipid complex in fats and oils on human organism and their role in physiology of nutrition are reviewed. Aspects of impairment of the nutritional status upon fat consumption, in particular, the excess consumption of saturated fats, trans-isomers of fatty acids, and cholesterol and the deficiency of polyunsaturated fatty acids and phospholipids, are discussed. Data on oil and fat in modern structure of nutrition are described. Aspects of the development of balanced fat compositions, accounting for normal physiological needs of modern people for lipids and their structural components, are reviewed. Data on the construction of fatty bases from milk fat, natural, and modified vegetable oils and fats providing for predetermined consumer properties of functional fatty milk products are presented.

 fat consumption nutritional status saturated monounsaturated and polyunsaturated fatty acids balanced fat compositions development of fatty bases

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