Визначення вологоутримуючої здатності харчових систем на основі альгінату натрію та полісахаридів

Abstract

Подано наукове обґрунтування вологоутримуючої здатності структурованих харчових систем. Досліджено вплив речовин-модифікаторів вологоутримуючої здатності (полісахаридів і гліцерину) на функціональнотехнологічні властивості гелів альгінату кальцію в складі оболонок харчової системи «Alg2Ca – ліпід», а саме їх вологоутримуючу здатність за умови температурного впливу. Установлено закономірності вологоутримуючої здатності від концентрації агару, пектину та гліцерину під час іонного гелеутворення.

Today, the development of culinary products and their manufacture with the use of industrial methods in a simplified technological process is the producers’ main task, which is solved by the specialists of food industry. One of the directions in food industry development is solving the tasks of extending the terms for the implementation of food lipids by technological measures such as sealing packaging, the introduction of antioxidants to the technology, use of new technological principles for the application of antioxidant properties of raw materials that are part of the prescription composition of the product, etc. In addition, the creation of new food forms of food that inhibits lipid changes is a prerequisite. The solution of this task is to bring it into a "water shirt" that will provide decontact between air and water during the implementation and storage of the product. The manufacture of encapsulated lipids with the given geometric, physicochemical, structural-mechanical, elastic-elemental, organoleptic indicators is one of the directions that requires substantiation of functional and technological properties of a high-quality capsular semi-finished product in technological processes of culinary production. Improvement of the technology of encapsulated products with a hydrophobic internal component through the development of a new envelope technology will provide practical solution to these issues. This is possible by determining the properties of each of the elements of the model of encapsulated lipids, namely the shell and the internal lipid component. At the same time, improvement of the technology of encapsulated lipids should economically affect through the introduction of technological solutions in technological flows for expanding the direction of economic efficiency of the existence of technologies at the enterprise. The implementation of functional and technological properties of semifinished product of encapsulated lipids increases the possibility of its use in culinary dishes. The development of a new technology of the encapsulated formulation technology of encapsulated lipids allows to improve the technological process of its production by eliminating the operation of capsule dehydration, which allows to increase the efficiency of the technology in the direction of economic efficiency of the technologies existence.