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Название статьи A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials

Kozlova O., Kemerovo Institute of Food Science and Technology, The Russian Federation, Kemerovo, kozlovaov79@rambler.ru

Год 2014 Номер журнала 2 DOI 637.14:66.022.3
Аннотация An important strategic objective of the food industry is to meet the demands of all categories of the population in high-quality, biologically valuable, and safe food. At present, structured products based on dairy raw materials are commonly used. Food materials used to generate the necessary rheological properties or modify the existing properties for food systems that adjust or form the consistency of food products are referred to as structure-stabilizing agents. Both individual ingredients and complex mixtures thereof can be structure-stabilizing agents. The use of these agents contributes to an increase in the density and to the formation of a specific structure of the food product, which is retained even after heat treatment. In this study, the composition and properties of structure-stabilizing agents for products based on dairy raw materials have been analyzed. The following characteristics have been selected to examine: bulk density, viscosity, the fraction of undissolved residue, microvoid content, specific volume, specific surface area, and characteristic diameter. The dynamics of structural changes that occur during the interaction with the solvent have been analyzed from micrographs. The weight fraction of chemical elements (oxygen, nitrogen, carbon, sodium, chlorine) has been determined via analyzing the spectrophotometric profile.
Ключевые слова Structure-stabilizing agents, modification, structure, dairy products, spectrophotometric analysis
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 Kozlova O. A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials / Kozlova O. // Food and Raw Materials. - 2014. - no. 2. - P. 16-25
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