Rationale for the technology of emulsion sauces based on protein-carbohydrate semi-products
DOI:
https://doi.org/10.15587/1729-4061.2015.43447Keywords:
sauce, protein-carbohydrate semi-product, emulsifying capacity, emulsion stability, guar gumAbstract
We have rationalized the use of protein-carbohydrate semis in the technology of producing emulsion sauces since a protein-carbohydrate semi-product has high stabilizing and emulsifying properties.
We have determined that to obtain a stable emulsion with high emulsifying properties, the rational stabilizer content should comprise 0.25 %, and the concentration of sugar should not exceed 5 %.
We have researched how the stability of PCS-based systems depends on рН of the environment and the temperature of emulsification and determined that functional and technological properties of semi-finished products are maximized if the active acidity of the environment ranges from 4.5 to 6.0 units. The rational temperature for obtaining stable emulsion based on a semi-product is 20-35ºС.
The study and experimental research have justified the possibility of designing new technologies for semis-based emulsion products, which allows expanding the range of foodstuffs, increasing their nutritional and biological value, and intensifying the use of nutritional potential of dairy and plant raw material.
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