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Journal homepage: www.fia.usv.ro/fiajournal 

Journal of Faculty of Food Engineering,  
Ştefan cel Mare University of Suceava, Romania  

Volume XIV, Issue 4 - 2015, pag. 345  - 351 

 

 

INVESTIGATION OF THE EFFECT OF VEGETABLE POWDERS  

ON AQUEOUS AND OIL PHASE IN BUTTER PASTE 

 

Oksana VASHEKA1, Aleksandra NIEMIRICH1, *Oksana PETRUSHA1, Natalya DROZD1 

1Faculty of Health Improving Products Technology and Food Expertise, National University of Food 

Technologies, 68 Volodymyrska Str., Kyiv, Ukraine,  

petrushaoo@ukr.net, 

*Corresponding Author 

Received October 4th 2015, accepted December 15th 2015 

 
Abstract: The paper presents a method of enriching oil salt complex natural mixture of 

micronutrients by a slurry of white sesame seeds and powders from carrot and tomatoes obtained by 

cold spray drying, in amounts of 2%, 8% and 4% respectively. The control sample used to regulate the 

skimmed milk solids content moisture content in the test samples was 48%. 

The feasibility of introducing selected herbal ingredients is confirmed by numerous positive results 

reported in the literature: medical valuable micronutrients selected plant raw materials have a 

positive effect on the immune, nervous, cardiovascular and respiratory systems, improve liver, 

promote regeneration of skin cells and the like. The slurry of white sesame seeds produced 

immediately before introducing it into the oil mixture by grinding seeds in special conditions. 

On the basis of microstructure analysis, we studied the structural elements that formed plant 

components with the fat and aqueous phases salt butter paste, as well as we determined the size and 

distribution of droplets characterized by plasma product. 

The paper studied the effect of carrot and tomato powders and especially of designed suspension of 

sesame-rich plasma in the dispersion of oil mixture. It is found that the introduction of plant 

ingredients in the specified amounts increases the number of droplets with sizes of up to 5 microns by 

1.8 times. 

The method of microstructure analysis of the interacting components of vegetable raw materials with 

fatty and aqueous phases and oil mixture revealed the formation of sinter mesh structure. 

The investigation of crystallization of fat phase was determined by differential scanning calorimetry. 

These results indicate that there are components of plant raw materials which alter crystallization of 

the fat phase of the product. When storing the product of the fat phase, greatest changes occur up to 

three days. It is found that the fat phase recrystallization is fusible and medium melting triglyceride. 

 

Keywords: glycerides, agglomerate, cellular structure, crystalline linear structure, dispersion, 

plasma, differentiation, crystalline phase, recrystallization 

 

 

1. Introduction  

 

Analysis of the results of recent statistical 

research indicate a direct connection to 

reduce the content of natural 

micronutrients in the diet of the population 

and distribution, and a significant the 

rejuvenation of chronic no communicable 

diseases (NCD) [1-3]. According to WHO, 

80 % of the adult working age population 

mortality in European countries due to the 

NCD, among them about 50 % of cases 

due to cardiovascular diseases and 20 % of 

cancers. Leading experts from the WHO 

identified six groups of major risk factors 

that have the greatest impact on the 

emergence and development of NCD, and 

the two of them are directly related to the 

daily food intake of the population [1]. For 

the purpose of a positive decision, "hidden 

hunger" and harmonization of nutrition in 

most European countries and in Ukraine 

http://www.fia.usv.ro/fiajournal
mailto:petrushaoo@ukr.net


Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIV, Issue 4  – 2015 

Oksana VASHEKA, Aleksandra NIEMIRICH, Oksana PETRUSHA, Natalya DROZD, Investigation of the effect of 

vegetable powders into aqueous and oil phase in butter paste, Food and Environment Safety, Volume XIV, Issue 4 – 2015, 

pag. 345 – 351 

 346 

they implemented a range of activities 

related to the enrichment of traditional 

foods with micronutrients and natural 

setting strict state control over the quality 

and safety of feedstock, semi-finished and 

finished products [2, 3]. 

The daily diet of the population consists of 

dairy products which are perceived as 

traditional products with pleasant taste 

properties. However, in recent years there 

has been a general trend of increasing 

consumption of dairy products with 

reduced fat content. This is often due to the 

existence of views on the harmful effects 

of one of the components in milk fat - 

cholesterol on the cardiovascular system of 

the human body. It must be said that the 

results of long-term research conducted in 

academic centres leading countries, 

indicate that cholesterol is involved in the 

synthesis of bile acids and some hormones 

used in the construction of the myelin 

sheaths of nerve cells and cell membranes. 

Dutch doctors and scientists from Boston 

University, based on long medical research 

found that people with low cholesterol diet 

have a reduced ability to remember and 

logical thinking, often in bad moods, 

tendency to depression and mental 

disorders [4, 5]. Also, leading scientific 

journals reported the presence in milk fat 

and fat globules, a number of medical 

components capable of, even in small 

concentrations, acting as inhibitors in 

carcinogenesis of some cardiovascular and 

gastrointestinal diseases [4, 5]. 

Given the above, there is a need to create 

new types of products based on butter with 

a high content of natural micronutrients. 

These include oil mixture. In Ukraine such 

products are not produced in industrial 

conditions. At the same time in many 

European countries a mixture of oil and oil 

paste are popular enough foodstuff, as 

evidenced by the presence of existing 

documentation for these products and the 

significant volumes of industrial 

production. 

Taking into account modern trends in the 

development of food science, a method of 

enriching complex salt-oil mixture of 

natural micronutrients was developed. 

According to the proposed technology of 

making specially slurry of white sesame 

seeds and powders from carrot and 

tomatoes obtained by cold spray drying 

consists in machining the basic oily 

mixture ingredients. It is pointed out that 

the enrichment of white sesame seeds is 

used in the form of slurry which is 

produced directly before making it into an 

oil mixture by grinding seeds under special 

conditions. The feasibility of introducing 

selected herbal ingredients is confirmed by 

numerous positive results presented in the 

literature: medical valuable micronutrients, 

selected plant raw materials have a positive 

effect on the immune, nervous, 

cardiovascular and respiratory systems, 

improve liver function, contribute to the 

regeneration of skin cells, etc. [6-8]. 

According to the results of experimental 

research and based on the high sensory 

properties of the finished product, rational 

concentration of herbal supplements was 

established. During the production of 

carrot powder an amount of 2% tomato 

powder - 8% and sesame paste - 4% 

respectively were used. The paste is white 

sesame seed produced on own technology. 

The setting of the number of herbal 

supplements was performed at the best 

structure and taste of the product. It was 

revealed that the introduction of selected 

additives in specific amounts reduces the 

hardness of the finished product and 

reduces the liquid fat excretion of the 

product. Also, butter paste has a high 

ability to retain its shape at high 

temperatures (30°C). The experimental 

results indicate the internal interaction and 

the formation of additional bonds between 

the components of vegetable raw materials 

and water and fat phase rich oil mixture. 

To confirm this hypothesis and for better 

understanding of the effect of additives on 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIV, Issue 4  – 2015 

Oksana VASHEKA, Aleksandra NIEMIRICH, Oksana PETRUSHA, Natalya DROZD, Investigation of the effect of 

vegetable powders into aqueous and oil phase in butter paste, Food and Environment Safety, Volume XIV, Issue 4 – 2015, 

pag. 345 – 351 

 347 

the formation of plant properties of the oil-

enriched mixture, we studied its 

microstructure and its changes occurring in 

the aqueous and fatty phases of the 

finished product. 

 

2. Materials and methods  

We investigated the butter paste made with 

carrot powder in an amount of 2% tomato 

powder - 8% and sesame paste - 4% 

respectively. Salt was added to enhance the 

taste of the product.  A sample control was 

used to monitor the changes occurring 

under the influence of herbal supplements. 

It was manufactured using the same 

technology as the research oily paste, but 

instead of herbal supplements, milk 

powder was used. Moisture content in the 

test samples was of 48%. 

Micro-structural methods of studying the 

structural elements are formed by plant 

components with fatty and aqueous phases 

of the product. The microstructure 

characterizing droplet sizes of plasma 

products and their placement in the 

structure of the product were analyzed. 

These microstructures were prepared by 

„crushed drops." View preparations were 

carried out at a temperature of 18 ± 1°C; 

using optical polarizing microscope MBI-

15 with lighting "the passage" and in 

polarized light. Individual fields were 

photographed with the scale of ocular 

micrometer. 

The research on phase glycoside changes 

of milk fat in samples was performed by 

thermodynamic differential scanning 

calorimeter in the temperature range 

between -50°C and 50°C. The analysis of 

crystallization was carried out by obtaining 

curves, focusing on the values of their 

highs and substrate temperature melting 

peak groups of triglyceride fat phase in 

finished products. 

 

3. Results and discussion  

 

Pictures of the microstructure of salt butter 

paste in the light "on transmission" and 

polarized light are shown in the Figure 1. 

Plasma drops of control sample (Fig. 1, d) 

are distributed in non-uniform structure 

and the product is of different magnitudes. 

The average size is in the range 2.5...7.5 m 

(Fig. 2). It is pointed out that 30% of the 

plasma droplets of the control structure 

have dimensions of 5 ... 6 mm. When 

microscopically viewed, individual plasma 

drops of a diameter bigger than 10 microns 

were identified in the oil mixture without 

additives. In the literature there is a study 

which indicates a direct correlation 

between plasma dispersion of droplets of 

butter and microbial spoilage [9]. The 

authors found that with increasing the 

number of plasma drops with dimensions 

greater than 5 microns, the microbial 

spoilage rate increases. The total number 

of diameters drops in the control sample is 

about 48 %. The results of research make it 

possible to predict a low microbiological 

stability of the oil mixture without herbal 

supplements during storage. 

The microstructure of the sample butter 

pasta with herbal supplements has many 

fine droplets of plasma. The structure of 

the product is placed evenly. The vast 

majority (70.5%) of plasma droplets have a 

size of up to 2,5 mm (Fig. 2). Enriched 

butter paste with droplets greater than 5,0 

mm is not more than 5%. This indicates 

high resistance to microbial spoilage of the 

finished products during storage. 

We should mention that while watching 

the preparations of enriched butter paste 

we also found particles of tissue made 

from herbal ingredients, and the structural 

elements that are not specific to a control 

example. Figure 1 a and b show the picture 

of the microstructure of butter paste 

enriched with vegetable powder particles. 

One can see in the picture traces of the 

leading C and D in stored tissues. Tissue 

particles have a size of about 5...10 mm 

and 60...80 mm respectively. 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIV, Issue 4  – 2015 

Oksana VASHEKA, Aleksandra NIEMIRICH, Oksana PETRUSHA, Natalya DROZD, Investigation of the effect of 

vegetable powders into aqueous and oil phase in butter paste, Food and Environment Safety, Volume XIV, Issue 4 – 2015, 

pag. 345 – 351 

 348 

When viewing the preparations in 

polarized light (Fig. 1, b and d) at 18°C the 

surface of powder particles has a bright 

pale yellow and light orange color. That 

indicates the interaction of the components 

of powders with a fat phase in butter paste. 

As a result of the interaction between 

particles the surface of tissue is easily 

crystallized (HMT) and medium melting 

(MMT) triglycerides. 

  

  

 
Fig. 1. Microstructure of oil mixtures:  

a, b – an enriched butter paste microstructure when viewed in light of "the passage";  

с, d - microstructure enriched oil mixture when viewing the preparations in polarized light; 

A, F – interparticle cellular structure; B – Oil droplet plasma mixture; 

C – store and particle D – conducting tissues vegetable powders 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIV, Issue 4  – 2015 

Oksana VASHEKA, Aleksandra NIEMIRICH, Oksana PETRUSHA, Natalya DROZD, Investigation of the effect of 

vegetable powders into aqueous and oil phase in butter paste, Food and Environment Safety, Volume XIV, Issue 4 – 2015, 

pag. 345 – 351 

 349 

 

The Fig. 1 shows agglomerate F which has a honeycomb structure. On the sides of the 

agglomerate linear crystals are placed. They are well visible in polarized light. 

Also, agglomerates can be seen (Fig. 1a), which consist of polygons of irregular shapes. The 

size of the faces of its cells varies between 5...15 mm. A characteristic feature of agglomerate 

is that they have strongly bound moisture on the surface of its faces, as indicated by viewing 

the respective portions in the light microscope slide "on transmission", and in polarized light.  

These results confirmed the previous research and well-known results obtained by leading 

scientists in the study of such structures [10, 11]. 

 

 
 

Fig. 2. The fineness of plasma drops 

 

So, microstructural investigations of salt 

enriched butter paste indicate the 

interaction between the components of 

vegetable raw materials with water and fat 

phase of the final product, creating new 

structural elements - a honeycomb 

structure of the agglomerates. At the edges 

of cells sinter layers, firmly bound aqueous 

phase and crystalline linear structure are 

formed from groups LMT and HMT. 

Changes in the fatty phase of butter paste 

which were kept 3 days at 6±1°C were 

studied by differential scanning 

calorimetry. 

The determination of group composition of 

the crystalline quality of the fat phase of 

prototypes was carried out according to the 

method proposed by Professor Tamara 

Rashevsky. It was obtained by endoderm 

melting of the crystalline phase of the 

product laid out on a simple (Gaussian) by 

least squares method using the program 

“Peak.Fi”. The laws of normal distribution 

curves Gauss were used.  

The peaks of outlined characterized the 

change of crystallization processes in the 

butter paste. Melting endothermic curve 

prototypes mathematically processed of oil 

mixtures are presented in Figure 3. 

The nature of specific heat control (Fig. 

3.a) indicates the gradual melting of the 

crystalline phase of the product. When 

carrying out the mathematical processing 

of the melting curve, low Gaussian 

temperatures with maximum of –21,3°C 

and –12,1°C were registered. According to 

the literature it is known that these peaks 

characterize the transition from the 

amorphous phase to the liquid triglyceride 

fat amorphous phase control. The highest 

maximum peak was registered at -2,6°C 

which was formed by melting water and 

the partial melting of low-melting 

triglycerides (LPH) fat phase of the 

product.  The presence of diffuse peak in 

the total heat capacity curve and Gaussian 

one at 7,8°C indicates the completion of 

melting triglyceride fraction in the crystal-



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIV, Issue 4  – 2015 

Oksana VASHEKA, Aleksandra NIEMIRICH, Oksana PETRUSHA, Natalya DROZD, Investigation of the effect of 

vegetable powders into aqueous and oil phase in butter paste, Food and Environment Safety, Volume XIV, Issue 4 – 2015, 

pag. 345 – 351 

 350 

melting fat phase of the product. The peak 

with a maximum at 20°C is the result of 

co-melting fuse light and medium-melting 

triglycerides (MMT). The diffuse peak at 

31.2°C characterizes the melting of high 

melting triglycerides (HMT) crystalline 

phase of milk fat. 

We observed that the groups of fungal 

microflora present initially were also 

identified at the end of the drying process 

but with different level of contamination 

depending on the surface drying and the 

origin of beans (Figures 2 and 3). 

 

  
Fig. 3. Mathematically treated curves melting endothermic crystalline phases of oil mixtures: 

a – control; b – enriched butter paste. 
 

From the beginning to the end of drying, 

several factors in combination may 

contribute to impact differently the 

microbial growth in contaminated cherries. 

This is strongly supported by the fact that 

the ANOVA was performed before and at 

the end of drying, showing a distribution of 

contamination levels of cherries initially 

uniform in samples from different areas, 

but this distribution is no longer uniform at 

the end of drying. Moreover, an interaction 

of different factors has been evidenced. 

By comparing control endothermic and 

enriched butter paste it is evident that the 

final melting of the crystalline phase 

occurs over a wide range and is described 

by a large Gaussian number and peaks 

melting triglycerides individual groups are 

more pronounced. This nature of the curve 

indicates discrete crystallizing of 

triglyceride fat in a crystalline phase, an 

enriched butter paste during its storage.  

The components in butter paste with 

vegetable should also be mentioned: 

structural transformations in amorphous 

milk fat - 14°C and 9°C; the maximum co-

melting of water and fat phases LPH 

product ≈ 5°C. Clearly, such processes are 

due to the content in sesame oil linoleic 

acid with a low melting point. The 

Gaussian number also increased in the 

finished butter paste, changing the 

temperature of highs, having in view that  

the peak melting LPH in enriched butter 

paste was 4.4°C. The maximum co-melting 

LPH and LNG (Fig. 3.b.) compared to the 

control sample is reduced to 13°C. This 

explains the processes of recrystallization 

of triglycerides. The melting group MMT 

occurs at higher temperatures than in the 

control sample, with a peak at 23.5°C. 

Melting processes described two Gaussian 

fractions HMT with peaks at 34.2°C and 

48.8°C. It should be noticed that the first 

peak melting temperature as compared to 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIV, Issue 4  – 2015 

Oksana VASHEKA, Aleksandra NIEMIRICH, Oksana PETRUSHA, Natalya DROZD, Investigation of the effect of 

vegetable powders into aqueous and oil phase in butter paste, Food and Environment Safety, Volume XIV, Issue 4 – 2015, 

pag. 345 – 351 

 351 

control was registered at above 3°C. An 

additional melting peak HSV was obtained 

at 48.6°C, its area being negligible, 

whereas for the control sample it was not 

specific. It was obviously created by 

melting stearic acid and palmitic sesame 

oil. 

By analyzing the data obtained, it was 

found that the introduction of the mixture 

of powders in the oil from carrots and 

tomatoes, and specially prepared sesame 

seeds leads to discrete crystallization and 

recrystallization of individual triglyceride 

groups in products during storage. These 

data confirm the results of microstructural 

investigations. 

 

4. Conclusion 

 

1. The effect of powders of carrot and 

tomato paste and sesame on the dispersion 

of the enriched butter paste plasma mixture 

was analyzed. It is found that the 

introduction of plant ingredients in the 

specified amounts increases the number of 

droplets with sizes of up to 5 microns by 

1,8 times. 

2. The method of microstructural analysis 

revealed the interaction between the 

components of vegetable raw materials 

with fatty and aqueous phases and butter 

paste revealed the formation of sinter mesh 

structure. 

3. It was found that the plant components 

accelerate the process of recrystallization 

group small LMT and MMT in a 

crystalline fat phase rich in oil mixture. 

These processes take place the most 

intensively during the first 3 days of 

storage. 

 

5. References  
 

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[2]. The concept of the national program «Health -
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Cabinet of Ministers of Ukraine, № 1164-r., (2011) 

[3]. S. LINNIK, The directions of realization in 
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and control of non-communicable diseases, 

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(2012) 

[4]. M. ANCELIN, I. CARRIЕRE, J. 
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of the Association between Lipid Levels and 

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Dwelling Elderly (The ESPRIT Study), Biological 

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http://www.biologicalpsychiatryjournal.com/article/

S0006-3223(10)00393-8 

[5]. V. SPITSBERG, Invited Review: Bovine Milk 
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[8]. V. ISAEV, Polyunsaturated fatty acids and 
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[9]. E. KANEVA, F. VYSHEMIRSKY, The 
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butter, Сontribution of science to the development 

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Conf., Uglich, 116, 3-4 October, (1994) 

[10].  A. KARPENKO, J. VASHEK, O. 
NEMІRІCH, Microstructural investigation of an 

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[11].  M. MAHONINA, T. RASHEKSKA, The 
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