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

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

Год 2013 Номер журнала 2 DOI 664.3:615.451.451.23
Аннотация 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.
Ключевые слова emulsion sauce, antioxidant, lecithin, sea-buckthorn oil, red palm oil
Информация о статье Дата поступления 30 ноября -0001 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 30 ноября -0001 года
Выходные данные статьи 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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