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RESEARCH ON HARMFUL SUBSTANCES PERMITTED IN FATTY AND OIL
PRODUCTS
U. M. Karimov
Assistant Andijan State Technical Institute
Abstract :
Dietary fats are one of the essential food products for the human diet. First of all,
fats are essential for humans It serves as a source of energy. Fats account for about one-third of
the energy a person uses in their daily activities. Fats also participate in physiological processes
in the human div.
Keywords:
oil, food, Ochratoxin, Lead, Cadmium, Mercury, Benzopyrene and other polycyclic
aromatic hydrocarbons.
Introduction.
Controlling the levels of harmful substances in oil and fat products is important
for ensuring food safety. The harmful substances that may be present in these products are
usually residual pesticides, heavy metals, mycotoxins and other contaminants. Their permission
done amount international and local standards based on is determined .
Oil - oil in products permission done harmful substances
1.
Heavy metals
o
Lead ( Pb )
: Lead amount food in products less in quantity permission done if too ,
far term consumption to do health for harmful to be possible . Usually permission done amount
0.1–0.5 mg / kg around is determined .
o
Cadmium ( Cd )
: Oil - grease in products cadmium amount 0.05–0.2 mg / kg from
not to exceed It is necessary because it is nervous . system and to the kidneys damage to deliver
possible .
o
Mercury (Hg)
: Mercury oil - butter
from 0.02–0.05 mg/kg in products not to
exceed Mercury poisoning take arrival and in the div accumulation possible .
2.
Mycotoxins
o
Aflatoxins
: Aflatoxins , especially aflatoxin B1, oily of plants seeds and in products
preservation possible . Permission done quantity aflatoxin For B1 , in the range of 2–5 ppb ( mg
/ kg ) is determined because this substance the liver damage and cancer disease brought release
possible .
o
Ochratoxin
: Ochratoxin amount less in quantity permission is being and his/her
concentration from 5–10 ppb ( mg / kg ) not to exceed It is necessary , because it is a kidney
and liver for danger gives birth .
3.
Pesticide remains
o
Organophosphate pesticides
: Such pesticides oil - butter in products to be preserved
permission given if also , amount minimum to be need , usually general amount 0.01–0.05 mg /
kg between will be .
o
Organochlorine pesticides
: such as DDT organochlorine pesticides permission done
at the borders to remain necessary , usually 0.01–0.1 mg / kg around , because they in the div
accumulated , cancer , nerve system and reproductive to the system damage to deliver possible .
4.
Benzopyrene and other polycyclic aromatic hydrocarbons (PAH)
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o
Benzopyrene
: Oil - oil in products permission done amount typically between 2–10
ppb (mg/kg) These substances are to fry , to heat or smoke through enter arrival possible and
carcinogenic is considered .
5.
Free fatty acids and peroxide number
o
Free Fatty acids
: Usually
oil - butter in products free fatty acids
amount from
0.3% not to exceed need .
o
Peroxide Number
of oil products oxidation level measures . New oil - butter in
products this indicator from 10 meq / kg not to exceed necessary .
Permission done quantities according to international standards
Codex Alimentarius
: This international codex food to safety wearable
main
requirements , including oil - grease in products permission done harmful substances amount
defines .
Europe Union regulations
: EU Regulation (EC) No 1881/2006 according to , oil - oil
in products harmful substances , including heavy metals , mycotoxins and pesticide remains for
maximum permission done quantities is determined .
ISO 22000
and
HACCP
systems : This standards the danger management and harmful
substances amount designated on checks storage for help gives .
Above requirements oil - butter products safety provide and consumers health protection to
do for This is intended . harmful substances amount designated at the level hold stand product
working issuers main is the task .
Oils used as food products in our daily lives are divided into groups such as vegetable oils,
animal oils, marine animal and fish oils, and margarines. Since these oils are an important
component of the human diet, they must be of high quality and safe for human life. Therefore,
conducting quality expertise of oils is of great practical importance. Below is information on
conducting quality expertise of these oils, which are necessary for human life.
When used for their intended purpose, edible oils and fats released into circulation must not
harm human life and health during the shelf life of edible oils and fats and during the shelf life
of non-edible oils and fats.
Oil and grease products must comply with the mandatory sanitary rules, norms and hygienic
standards established by the Technical Regulations during their production, packaging, storage,
transportation, circulation and disposal (processing).
The quality indicators of vegetable oils are determined using organoleptic, physical and
chemical methods.
The organoleptic method determines the taste, smell, color, clarity, and condition of oils.
The smell and taste of oils are one of the main indicators of their quality. The substances that
determine the taste and smell of oils are found in small quantities in oils and are mainly a
complex mixture of organic compounds. These include hydrocarbons, terpenes, volatile fatty
acids, aldehydes, ketones, alcohols, complex esters and natural essential oils.
The smell and taste of vegetable oils largely depend on the type of oilseeds, the quality of the
raw materials (oils obtained from seeds with any defects will have a bad taste and smell), the
method of oil production, the technological process regimes, the degree of purification, etc.
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Table 3.1
Permissible levels of toxic elements in edible oil and fat products
Products name
Indicators
Permission done amount
from mg/kg many it's not
Plant oils ( all types ),
plant of oils factions .
Lead
0.1
0.2 ( peanuts) oil for )
Mercury
0.1
Cadmium
0.05
Mercury
0.03
Iron
1.5 refined oils for
5.0 unrefined oil , refined and
unrefined oils mixture for
Copper
0.1 refined oils for
0.4 unrefined oils for
Refined
deodorized
hydrogenated
oils ;
refined
deodorized
peretherified
oils ;
special to apply intended fats (bread,
confectionery products , baking for oils
and others ).
Lead
0.1
Mercury
0.1
Cadmium
0.05
Mercury
0.05
Nickel
0.7
hydrogenated
refined
and
deodorized oils ( fats ) and in
the composition hydrogenated
oil and oils there is products
for
Margarines .
Lead
0.1
Mercury
0.1
Cadmium
0.05
Mercury
0.05
Nickel
0.7
in
the
composition
hydrogenated oils and oils
there is products
Iron
1.5 ( cocoa) products added
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from margarines except )
Copper
0.1 ( cocoa) products added
from margarines except )
Milk of oil instead clicker products ;
Cocoa oil equivalent ;
SOS- type cocoa oil improvers ;
POP- type cocoa oil instead
clicker
products ;
Nolaurin of the type untempered cocoa
oil instead pressers ;
Laurin of the type untempered cocoa oil
instead clickers .
Lead
0.1
Mercury
0.1
Cadmium
0.05
Mercury
0.05
Nickel
0.7
in
the
composition
hydrogenated oils and oils
there is products
Mayonnaise ;
with mayonnaise sauces ;
plant oils based on prepared sauces ;
plant oils based on prepared cream
Lead
0.3
Mercury
0.1
Cadmium
0.05
Mercury
0.05
Vegetable oil spreads ;
vegetable -butter spreads ;
plant oily melted mixed mixtures ;
with vegetable butter melted mixed
mixtures .
Lead
0.1
0.3 cocoa product added types
for
Mercury
0.1
Cadmium
0.03 vegetable-butter products
for
0.05 vegetable oil products for
0.2 cocoa product added types
for
Mercury
0.03 vegetable-butter products
for
0.05 vegetable oil products for
0.2 cocoa product added types
for
Nickel
0.7
in
the
composition
hydrogenated oils and oils
there is products
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Iron
1.5 ( cocoa) product added
spreads and melted mixed
from mixtures except )
Copper
0.1 vegetable oil types for
( cocoa products added of the
types except )
0.4 vegetable-butter types for
( cocoa products added of the
types except )
Distilled glycerin .
Iron
2.0
Lead
5.0
Mercury
0.3
Unrefined oils have a distinctive smell and taste. These smells and tastes are clearly noticeable
in oils.
Refined oils have a less noticeable smell and taste, while deodorized oils have no smell or taste
at all. The smell and taste of oils can also change over time. The smell and taste of oils can be
used to determine where they come from, the degree of refinement, whether they are
adulterated, and sometimes whether they contain foreign substances.
The color of oils depends on the types and quantities of coloring substances in their
composition. The color of unrefined oils is unique, while the color of refined oils varies
depending on the degree of purification and purification methods. It is known that when we
store oils for a long time, their yellow color disappears and they turn white. This is due to the
decomposition of carotenoid substances that give the oils their yellow color under the influence
of oxygen in the air.
The clarity of oils is also one of the main indicators that determine their quality. Clear oils are
those that are free from visible sediments when stored at 200C. If the oils are not properly
purified from phosphotides and seed coats, waxes, and kernel fragments remain in the oils for
some reason, sediment and sediment will form during storage of these oils. The sediment and
sediment in the oils reduce their marketable properties.
Conclusion As we have said above, for long-term storage of vegetable oils in large volumes,
tank-tanks are used. These containers should be coated with paints and enamels that reflect
sunlight. To ensure long-term storage of oils, it is recommended that the temperature not exceed
8-10 ℃ and the relative humidity of the air not exceed 75%. Painting the tanks with these
paints maintains the same temperature, which ensures long-term storage of oils. When storing
oils in large-volume tanks, the oils should be filled into the tanks, since the oxygen contained in
the air in the space dissolves in the oil and subsequently undergoes an oxidation reaction, which
causes a decrease in the quality of the oil.
As can be seen from the above, when storing oils, it is necessary to prevent their oxidation first
of all. The guaranteed shelf life of oils under the specified conditions is accepted as 1 year.
Bottled oil should be stored in closed dark rooms with a temperature not exceeding 18 ℃ .
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Under such conditions, the guaranteed shelf life of refined deodorized sunflower and corn oils
from the date of bottling is 4 months, for refined non-deodorized cottonseed oil it is 6 months,
and for deodorized soybean oil it is 1.5 months.
List of used literature
1.
Law of the Republic of Uzbekistan "On Standardization". December 28, 1993.
2.
Law of the Republic of Uzbekistan “On Metrology”. December 28, 1993.
3.
Law of the Republic of Uzbekistan “On Certification of Products and Services”.
December 28, 1993.
4.
Decree of the President of the Republic of Uzbekistan Shavkat Miromonovich
Mirziyoyev dated February 7, 2017 No. PF-4947 On the Strategy of Actions for the Further
Development of the Republic of Uzbekistan.
5.
Resolution of the President of the Republic of Uzbekistan No. PQ-2935 dated April 28,
2017 "On measures to improve the activities of the Uzbekistan Agency for Standardization,
Metrology and Certification".
6.
Uz DSt ISO 22000:2009 Food - requirements for all organizations involved in the
production and consumption of food products.
7.
Lupova E.I, Mirakova I.S. Pokaseteli falsifiatsii i identitazii rastitelnykh masel //
Nauchno-prakticheskie aspekti teknologii vozdelyvaniya i pererabotki maslichnykh kultur: mat-
ly Mejdunar. nauch.-prakt. conf. Ryazan, 2013. S. 206-208.
8.
Khalipsky A.N., Vedrov N.G., Ryabtsev A.A. Zhirnokislotnyi sostav rastitelnogo
masla sortov yarovogo raspa v usloviyakh Krasnoyarskoy lesostepi // Vestnik Kras-GAU. 2015.
No. 3 (102). S. 90-94.
9.
shcherbakov V.G., Lobanov V.G. Biochemistry and tovarovedenie maslichnogo srya.
5-e izd. M.: KolosS, 2003. 360 p.
10.
F. P. Nosovitskaya, N. I. Smirnova, S. A. Zhitskova, E. A. Nikitin Ekspres-control
pokazateley kachestva i bezopasnosti v rastitelnyx maslax Journal "Masla i jiry"
11.
Besedovala Svetlana Gnoevets Kachestvo i bezopasnost transportirovki rastitelnyx
masel. https://www.apk-inform.com/ru/exclusive/topic/1023856
12.
Tsatsina Marina Nikolaevna Kachestvo i bezopasnost rastitelnogo masla,
postavlyaemogo dlya nujd uis. Nauka Molodykh – Budushchee Rossii Sbornik nauchnykh
statey 4-y Mejdunarodnoy nauchnoy conference perspectivnykh razrabotok molodykh
uchenykh. V 8-mi tomax. Otvetstvennyy redaktor A.A. Gorokhov. 2019
