A mathematical model for optimizing the formulation of multicomponent food products

One of the important factors in the design of new food products is the biological value of proteins, which is determined by the balance of amino acid composition. In a number of publications, it has been noted that the required level of balance in the composition of food products can only be achieved through their multi-component nature. In this case, optimization involves selecting components and determining their ratios to ensure that the mass fractions of nutrients are as close as possible to a reference product containing the so-called "ideal protein". In this regard, the purpose of this work is to develop, based on the mathematical apparatus, a unified approach to the design of balanced products, in particular, to choose a universal criterion for the balance of the amino acid composition. The authors formulated the requirements for the desired optimality criterion. Three well-known criteria for assessing the amino acid composition of food products have been analyzed. It has been shown that the amino acid composition balance coefficient fully meets the formulated requirements. Based on the selected criterion, mathematical models have been developed for optimizing the amino acid composition of a multi-component product, which correspond to various target functions and ensure a guaranteed level of amino acid composition balance. Based on the literature data on the amino acid composition of food products, illustrative examples of designing an optimal food additive recipe have been compiled by optimizing the amino acid composition balance coefficient and the index of essential amino acids.

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