Modern Requirements for Vegetable Oils and their Processed Products Used in Functional and Specialized Food Products

The new safety standards for vegetable oils and their processing products used in the manufacture of food products in the countries of the European Union and EurAsEC have been discussed in this article, including changes in the permissible level of trans-isomers of fatty acids for cocoa butter substitutes of non-lauric and lauric types, the introduction of restrictions on the content of carcinogenic and genotoxic glycidyl esters of fatty acids (in terms of glycidol), as well as esters of 3-monochloropropanediol with fatty acids. For the production of functional and specialized food products, it is recommended to use vegetable oils and their processed products that meet the European standards for the content of glycidyl esters of fatty acids and fatty acid esters of 3-monochloropropanediol. Special attention is paid to increasing the nutritional value of this group of products due to fat-soluble biologically active substances, such as polyunsaturated fatty acids, vitamins, antioxidants, phytosterols and phospholipids.The requirements for the enrichment of food products with biologically active substances in the EurAsEC countries are considered. Based on the recommendations of the World Health Organization and the results of research conducted by the Federal Research Center for Nutrition, Biotechnology and Food Safety, it is concluded that it is necessary to enrich functional and specialized food products, as well as food products of mass consumption with such fat-soluble biologically active substances as omega-3 fatty acids, vitamins D, E, A, carotenoids. It is noted that the need for these biologically active substances increases during pandemics, including Covid-19.

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