Influence of formulation ingredients of dry fat semi-finished products for whipping on mechanical strength of foam masses

Authors

  • Олег Володимирович Котляр Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-4818-4967
  • Андрій Богданович Горальчук Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-2442-7642
  • Ольга Олексіївна Гринченко Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-9549-8678

DOI:

https://doi.org/10.15587/1729-4061.2014.24662

Keywords:

foam, mechanical strength, foam-emulsion, surface-active substances, stabilizer, offset stress

Abstract

The mechanical strength of foam-emulsion systems based on formulation ingredients of dry fat semi-finished products for whipping was studied. Experimental studies of the influence on the mechanical strength of the foam-emulsion systems of a stabilizer, surface-active substances (GMS, lecithin’s) and sunflower oil are presented.

The patterns concerning the influence of concentration of kappa-carrageenan, surface-active substances, sunflower oils on the mechanical strength of foam-emulsion systems were defined in the paper for the first time. It was found that using GMS at the concentration rate of 1...6% increases the value of the boundary stress of foam offsets in foam-emulsion systems “sodium caseinate-GMS-oil” with the sodium caseinate content varying between 1.0 and 2.0% and the oil content fluctuating from 2.5 to 10.0%. Using the lecithin’s in foam-emulsion systems of “sodium caseinate-GMS-lecithin’s-oil” at the concentration ranging within 0.1...0.2% increases the mechanical strength, while at higher concentrations reduces it. It was found that for increasing the mechanical strength of foam-emulsion systems, it is appropriate to use kappa-carrageenan, which enhances the foam strength that is caused by the increase in viscosity and the formation of a gel-like structure. The rational concentration of kappa-carrageenan in the system (0.5...1.0%) was estimated, which increases the offset boundary stress by 1.5...1.6 times, i.e. amounting to 1120...1270 Pa, and the foaming capacity from 640 ± 1 % to 780...800%.

The obtained results allowed developing a fundamentally new technology of dry fat semi-finished products for whipping by means of spraying a fat blend on a powder-like filler with high technological properties, which are gained at the determined concentrations of sodium caseinate, kappa-carrageenan, GMS, lecithin’s.

Author Biographies

Олег Володимирович Котляр, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Applicant

Андрій Богданович Горальчук, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Candidates of Technical Sciences, Associate Professor

Ольга Олексіївна Гринченко, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

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Published

2014-06-20

How to Cite

Котляр, О. В., Горальчук, А. Б., & Гринченко, О. О. (2014). Influence of formulation ingredients of dry fat semi-finished products for whipping on mechanical strength of foam masses. Eastern-European Journal of Enterprise Technologies, 3(10(69), 45–49. https://doi.org/10.15587/1729-4061.2014.24662

Issue

Vol. 3 No. 10(69) (2014): Ecology. Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2014 Олег Володимирович Котляр, Андрій Богданович Горальчук, Ольга Олексіївна Гринченко

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