Use of natural stabilizers in technology emulsion products
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2015, Vol 1, Issue 73
Abstract
Products with emulsion structure make a significant relative share in a wide range of food products. Increase of demand for these products is determined by generality, high consumer performance, potential of regulating chemical composition of ready-made meals. Therefore, extension of sauces by means of addition of natural stabilizers is quite topical. Object – manufacturing process of emulsion-type sauces using flour of grain crops. Objective of the study – development of recipe and manufacturing parameters of emulsion-type sauces of grain flour. Individual manufacturing parameters and modes of emulsion-type sauce manufacturing are substantiated. Sequence of basic luncheon sauce manufacturing process is developed, manufacturing process parameters are set forth.
Authors and Affiliations
Inna Choni, Tetiana Sutkovych
Keywords
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