تاثير التدعيم بحامض الالفا لينولينيك المغلف بتقنية النانو في بعض الصفات النوعية لبعض منتجات الالبان

Inventors: Emad Qais Sleiwah/Planning and Follow-up Department, Ministry of Agriculture

Assist. Prof. Dr. Azhar Jawad Shanshool/Department of Food Sciences, College of Agricultural Engineering Sciences, University of Baghdad

Abstract

The NC-ALA capsules of the omega-3 group were prepared using an emulsifier diffusion method to increase its thermal stability and resistance to oxidation and lipid breakdown processes. These capsules were irregularly formed colloid forms in which the linolenic acid is the nucleus, Of the fatty acid lactic acid, which forms the protective shield of fat, which is the addition of organic solvent acetone containing lactic acid and lanolinic acid to the continuous phase (water) containing the fixer Twain 20.

Then use the NC-ALA capsules in enriching the product Milk and dairy products are considered to be poor sources of omega-3 fatty acids. Due to the high consumption of dairy products, the dairy industry is in dire need of mastering modern methods of developing these products and enriching them with food that is poor, including acid Omega fatty acids in order to meet consumer requirements.