Economic aspects of obtaining a functional creamy vegetable spread with a balanced fatty acid composition

Abstract

This article presents the results of research aimed at determining the economic efficiency of using vegetable oils in the production of cream vegetable spreads. The study is based on the analysis of the fatty acid composition of the product, which is a key factor influencing its consumer properties and production cost. The main economic aspect of this research is that the use of vegetable oils in spread production allows for a reduction in raw material costs, as they are usually cheaper than butter. This, in turn, can lead to a decrease in the final product cost and an increase in its market competitiveness. During the study, two samples of the product were selected for analysis of their fatty acid composition using gas chromatography. The results showed that with the addition of vegetable oils, the content of polyunsaturated fatty acids in the spread composition ranged from 2.271±0.114% to 12.421±0.621%. This indicates a high level of product balance, which can also contribute to its consumer appeal. The article also focuses on determining the optimal technological parameters for obtaining a high-quality product. The recommended parameters (temperature of 34°C, speed of modes ranging from 110 rpm to 150 rpm) allow for the production of a homogeneous emulsion without visible separations, which can also reduce production costs and improve product quality. The results of this study can be used by cream vegetable spread manufacturers to optimize the production process and improve economic efficiency.