kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2026-2(22)-29kaz44-2468Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯРАЗРАБОТКА ПОЛИКОМПОНЕНТНОЙ ЖИРОВОЙ ЭМУЛЬСИИ И ИССЛЕДОВАНИЕ ЕЕ ФИЗИКО-ХИМИЧЕСКИХ СВОИСТВDEVELOPMENT OF A POLYCOMPONENT FAT EMULSION AND STUDY OF ITS PHYSICOCHEMICAL PROPERTIEShttps://orcid.org/0000-0002-9903-2912ИгенбаевА. К.IgenbayevA. K.

Айдын Каирбекович Игенбаев – PhD, асс.профессор Институт инжиниринга и пищевых технологий,

010000, г. Астана, проспект Женис, 62

Aidyn Igenbayev – PhD, аssociate professor of the Institute of Engineering and Food Technology,

010000, Astana, Zhenis Avenue, 62

a.igenbayev@kazatu.edu.kzhttps://orcid.org/0009-0008-2472-4210ЖасқайратШ. Ж.ZhaskairatSh. Zh.

Шынарай Жасқайратқызы Жасқайрат – докторант 3 курса Институт инжиниринга и пищевых технологий,

010000, г. Астана, проспект Женис, 62

Shynaray Zhaskairat – doctoral student of the Institute of Engineering and Food Technology,

010000, Astana, Zhenis Avenue, 62

shynarai_92@mail.ruhttps://orcid.org/0000-0002-2280-5075FitryM.R.I.FirtyM.R.I.

Mohammad Rashedi Ismail Fitry – старший преподаватель Кафедры пищевых технологий, факультет пищевой науки и технологий,

43400 UPM Serdang, штат Селангор

Mohammad Rashedi Ismail Fitry – Senior lector of Department of Food Technology, Faculty of Food Science and Technology, 

43400 UPM Serdang, Selangor

ismailfitry@upm.edu.myhttps://orcid.org/0000-0002-9627-7543МустафаеваА. К.MustafaevaA. K.

Аяулым Какеновна Мустафаева – кандидат технических наук, ассоциированный профессор кафедры «Технология пищевых и перерабатывающих производств», 

010000, г. Астана, проспект Женис, 62

Ayaulym Mustafayeva – Candidate of Technical Sciences, Senior lecturer of the Department «Technology of Food and Processing Industries»,

 010000, Astana, Zhenis Avenue, 62

ayaulym.mustafa@mail.ruhttps://orcid.org/0009-0008-1063-5161ЖумагалиеваА. К.ZhumagalievaA. K.

Айнажан Кайырболатқызы Жумагалиева – м.т.н. преподаватель Институт инжиниринга и пищевых технологий,

010000, г. Астана, проспект Женис, 62

Ainazhan Zhumagaliyeva – teacher of the Institute of Engineering and Food Technology,

010000, Astana, Zhenis Avenue, 62

zhumagalievaaa01@gmail.comКазахский агротехнический исследовательский университет имени С. СейфуллинаКазахстанKazakh Agrotechnical Research University named after S. SeifullinKazakhstanUniversiti Putra Malaysia; Halal Products Research Institute, Universiti Putra MalaysiaМалайзияUniversiti Putra Malaysia; Halal Products Research Institute, Universiti Putra MalaysiaMalaysia20262907202602(22)273281Copyright © Игенбаев А.К., Жасқайрат Ш.Ж., Fitry M., Мустафаева А.К., Жумагалиева А.К., 20262026Игенбаев А.К., Жасқайрат Ш.Ж., Fitry M., Мустафаева А.К., Жумагалиева А.К.Igenbayev A.K., Zhaskairat S.Z., Firty M., Mustafaeva A.K., Zhumagalieva A.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/2468

В данной статье рассматривается разработка поликомпонентной жировой эмульсии и исследование её физико-химических свойств. Эмульсия имела умеренно кислый pH 5,64 ± 0,12, что свидетельствует о пригодности для пищевого применения и стабильной структурной целостности. Структурированная липидная матрица, сформированная из рисового воска и стабилизированная белками нута, сохраняла целостность эмульсии при хранении при 4 °C. Активность воды (aw) составила 0,947, отражая относительно высокий уровень свободной влаги, типичный для пищевых эмульсий масло-в-воде, что требует соблюдения правильных условий хранения для обеспечения микробиологической стабильности. Реологический анализ показал псевдопластическое поведение: кажущаяся вязкость уменьшалась с 83,43 до 29,60 мПа·с при увеличении скорости вращения, демонстрируя постепенное разрушение внутренних взаимодействий под действием нагрузки. Цвет и способность удерживать масло подтвердили однородность и стабильность системы. В целом, эмульсия сочетает улучшенный липидный состав с желательными технологическими свойствами и может использоваться как структурированная жировая система или частичная замена животного жира в различных пищевых продуктах. В дальнейшем планируется исследовать возможность применения данной эмульсии в качестве частичного заменителя животного жира в варёных колбасных изделиях.

This article focuses on the development of a polycomponent fat emulsion and the investigation of its physicochemical properties. The emulsion exhibited a moderately acidic pH of 5.64 ± 0.12, indicating suitability for food applications and consistent structural stability. The structured lipid matrix, formed by rice bran wax and stabilized with chickpea flour, maintained emulsion integrity during storage at 4 °C. Water activity (aw) was measured at 0.947, reflecting a relatively high level of free moisture typical of oil-in-water food emulsions, emphasizing the need for proper storage conditions to ensure microbiological stability. Rheological analysis revealed shear-thinning behavior, with apparent viscosity decreasing from 83.43 to 29.60 mPa·s as rotational speed increased, demonstrating progressive disruption of internal interactions under stress. Color and oil binding capacity measurements confirmed a visually uniform and stable system. Overall, the emulsion combines improved lipid composition with desirable technological properties and has potential as a structured fat system or partial animal fat replacer in various food products. Further studies will investigate the possibility of using this emulsion as a partial animal fat replacer in cooked sausage products.

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The authors declare that there are no conflicts of interest present.