Evaluation of the quality indicators of food-grade glycerin derived from different oil/fat raw materials

Authors

  • Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, 03040, Kyiv, Ukraine, Tel.: +380989412606 , National University of Life and Environmental Sciences of Ukraine image/svg+xml Author
  • Volodymyr Vasyliv National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, 03040, Kyiv, Ukraine , National University of Life and Environmental Sciences of Ukraine image/svg+xml Author
  • Vitalii Hidzhelitskyi Kyiv Cooperative Institute of Business and Law, Department of Food Technology, Y. Zdanovska Str., 18, 03022, Kyiv, Ukraine Author
  • Roman Mukoid National University of Food Technology, Institute of Food Technology, Department of biotechnology of fermentation and winemaking products, Volodymyrska Str. 68, 01601, Kyiv, Ukrain , National University of Food Technologies image/svg+xml Author
  • Svitlana Savchuk National University of Life and Environmental Sciences of Ukraine, Education and research institute of Energetics, Automatics and Energy saving, Department of Higher and Applied Mathematics, Heroes of Defense Str., 12 B, 03040, Kyiv, Ukraine , National University of Life and Environmental Sciences of Ukraine image/svg+xml Author
  • Inna Popova National University of Food Technology, Institute of Food Technology, Department of Food Chemistry, Volodymyrska Str. 68, 01601, Kyiv, Ukraine , National University of Food Technologies image/svg+xml Author
  • Serhii Khalin Eastern Ukrainian National University named after Volodymyr Dahl., Faculty of Agriculture, Department of Agronomy and Land Management, John Paul II St., 17, 01042, Kyiv, Ukraine Author
  • Serhii Mykhniuk National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Management and Educational Technologies, Heroes of Defense Str., 15, 03040, Kyiv, Ukraine , National University of Life and Environmental Sciences of Ukraine image/svg+xml Author

DOI:

https://doi.org/10.5219/scifood.120

Keywords:

food-grade glycerin, quality, raw materials, regulatory characteristics, planar geometric models, factor space, evaluation criteria

Abstract

The relevance of the research is determined by the growing demand for food-grade glycerin and the need for an objective, comprehensive assessment of its quality. In modern domestic and global food technologies, glycerin-containing products are characterized by a wide range of functional properties: it is used as a sweetener in confectionery, an emulsifier to prevent the stratification of fat systems, a solvent for uniform distribution of biologically active components, as well as as a safe additive in the production of beverages, alcoholic beverages, pasta and dried fruits. The combination of these properties gives glycerin a significant place not only in the European but also in the global market for the food and processing industry. In this regard, the priority research area is the improvement of approaches to assessing product quality by comprehensively analyzing its properties. The purpose of this study is to determine the quality of glycerin-containing products obtained from oil and fat raw materials using the developed mathematical models of polygons for numerical analysis. The assessment was carried out using a set of indicators, including color, relative density, density at 20 °C, reaction to an alkaline medium, mass fractions of glycerin and ash, and the saponification coefficient. This enabled the formation of dimensionless complexes and the numerical analysis of the compliance of the studied samples with regulatory requirements. Experimental data processing and the calculation of quality criteria were performed using programming methods and the Excel environment, enabling us to develop geometric quality models and determine the required parameters for calculations. According to the studies, samples obtained from technical animal fats and rapeseed oil do not meet regulatory requirements, exceeding the average quality indicators by more than 3.5 times. Instead, the best characteristics were demonstrated by samples of sunflower and soybean oil, which correspond to the maximum regulatory values, while the average indicators exceeded the regulatory values by 14% to 24%. The proposed mathematical models can be effectively used to assess the condition of objects of varying complexity, provided that a wide range of physical, mechanical, chemical, and biological characteristics is considered, thereby ensuring the objectivity and scientific validity of the results.

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2026-04-17

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Copyright (c) 2026 Mikhailo Mushtruk, Volodymyr Vasyliv, Vitalii Hidzhelitskyi, Roman Mukoid, Svitlana Savchuk, Inna Popova, Serhii Khalin, Serhii Mykhniuk (Author)

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How to Cite

Evaluation of the quality indicators of food-grade glycerin derived from different oil/fat raw materials. (2026). Scifood, 20, 318-335. https://doi.org/10.5219/scifood.120

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