NEW PROSPECTS FOR MAKING FOOD GELS BASED ON URONIC POLYSACCHARIDES
Journal Title: World Science - Year 2017, Vol 1, Issue 6
Abstract
The technology prospects of food gels on the basis of uronic polysaccharides (sodium alginate and low esterified amidated pectin) with ions of Са2+is analyzed. The theory that the developed compositions are capable to stabilize quality indices of finished, culinary and confectionary products is grounded. The recipe composition and optimal proportion of its components to produce gels based on uronic polysaccharides with controlled properties is developed.
Authors and Affiliations
N. V. Kondratjuk, R. E. Mulyk, Y. A. Polyvanov
Keywords
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