The article presents the results of a comprehensive assessment of the key quality and safety indicators of dry vegetable and cream spreads, a promising category of food products that fully corresponds to modern trends in the field of healthy and balanced nutrition. In the course of the work, a comprehensive set of studies was carried out based on the use of complementary physico-chemical, microbiological and instrumental methods of analysis. A comprehensive product safety assessment included accurate determination of the content of potentially dangerous toxic elements such as lead, cadmium, mercury, and arsenic, as well as a thorough analysis for the presence of residual amounts of antibiotics, pesticides and mycotoxins. Microbiological control included quantitative accounting of mesophilic aerobic and facultative anaerobic microorganisms, targeted detection of E. coli bacteria, mold fungi, yeast, and, most importantly, detection of pathogenic microorganisms, including salmonella and Staphylococcus aureus. For an in-depth characterization of the nutritional value of the products, their fatty acid composition was studied in detail with quantitative determination of the proportion of saturated, monounsaturated and polyunsaturated fatty acids. The results clearly confirmed that all the studied spread samples, without exception, fully comply with strict modern regulatory requirements for all regulated safety indicators. The concentrations of all controlled harmful substances and contaminants were at levels below the detection threshold of the highly sensitive analytical techniques used, and the actual values of all microbiological indicators did not exceed the established permissible values. It has been scientifically established that the fatty acid profile of these products is characterized by an optimally balanced ratio of fatty acids and a significant content of essential polyunsaturated fatty acids, which together determines their higher nutritional and biological value compared to traditional fatty products.
quality indicators, dry plant-based spreads, fatty acid composition, safety indicators
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