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Tereshchuk L.V. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia ,

Starovoitova K.V. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Year 2013 Issue 2 DOI 664.3:615.451.451.23
Annotation Criteria for evaluation of functional properties of emulsion foods are formulated. Balanced fat bases of emulsion sauces are simulated by using liquid vegetable oils of various fatty acid groups: oleic, linoleic, and linolenic. The optimum ratio of the components of an antioxidant-emulsifying complex is established. The efficiency of the antioxidant-emulsifying complex (РђEC) for the emulsion sauce technology is experimentally confirmed with the help of sea-buckthorn or red palm oils and lecithin. It is established that the introduction of the РђEC into the fatty base of emulsion products promotes the deceleration of oxidation processes in the product. The new emulsion sauce recipes and technology are scientifically justified.
Keywords emulsion sauce, antioxidant, lecithin, sea-buckthorn oil, red palm oil
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Tereshchuk L.V. ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS / Tereshchuk L.V., Starovoitova K.V. // Food and Raw Materials. - 2013. - №2. - С. 67-75
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