ELIBRARY.COM.UA is an Ukrainian library, repository of author's heritage and archive

Register & start to create your original collection of articles, books, research, biographies, photographs, files. It's convenient and free. Click here to register as an author. Share with the world your works!

OSTABILIZERS FOR DAIRY RRODUCTS
by Nina FILCHAKOVA, Dr. Sc. (Tech.), N. Bauman Moscow State Technical University Dairy products account for a considerable share of the people's diet. As a complicated dispersion system they constantly attract the interest of researchers in their attempts to reveal the mechanism of interaction between their individual structural elements and the mechanism of their formation. Stabilizers in the form of mixtures of modified starches, sodium alginate and carrageen are used for the production of high-quality dairy products. For the production, say, of ice cream they are used to preserve the dispersion of the fatty phase. Emulsifiers of the group of mono- and diglycerides and polysorbates are introduced in certain of its varieties. Also used are electrolytes from multivalent cations, concentrates of serum protein, cellulose, gelatin, pectin and other substances. The mechanism of the stabilizers' action can be explained in many ways. It is believed that their key role consists in hydration* of the surface of the liquid/oil dividing line carried out owing to the polarity of the molecules of such ingredients as mono- and diglycerides, casein. And gelatin, lecithin and sucrose, for instance, have an effect on the condition of milk foam. Certain specialists regard hydrocolloids, in particular, starch and agar-agar**, as the most effective stabilizers, for they considerably increase the viscosity of food liquors, while other specialists believe that solely foam-forming substances are indispensable, such as gums, cellulose (water-bounding) ethers, gelatin, sodium alginate, pectin (gel-forming). Such separation of the functional properties of these substances probably leads to a considerable number of them used as ingredients of food products - from 7 to 11 items. Difference in the specialists' opinion is attributable to the absence of an objective scientific basis for the choice of stabilizers, for the subject has not yet been sufficiently studied. Meanwhile, it is widely k ... Читать далее
____________________

Эта публикация была размещена на Либмонстре в другой стране и показалась интересной редакторам.

Полная версия: http://libmonster.ru/m/articles/view/OSTABILIZERS-FOR-DAIRY-RRODUCTS
Україна Онлайн · 704 days ago 0 395
Link
Permanent link to this publication:

http://elibrary.com.ua/blogs/entry/OSTABILIZERS-FOR-DAIRY-RRODUCTS


© elibrary.com.ua
Professional Authors' Comments:
Order by: 
Per page: 
 
  • There are no comments yet
Guest comments




Actions
Rate
0 votes
Publisher
19.10.2018 (704 days ago)
 

Who Like this
Likes · Dislikes
 
Empty

Libmonster, International Network:

Actual publications:

Libmonster Partners

Actual publications:

Latest ARTICLES:

Latest BOOKS:

Actual publications:

ELIBRARY.COM.UA is an Ukrainian library, repository of author's heritage and archive

Register & start to create your original collection of articles, books, research, biographies, photographs, files. It's convenient and free. Click here to register as an author. Share with the world your works!
OSTABILIZERS FOR DAIRY RRODUCTS
 

Contacts
Watch out for new publications:

About · News · For Advertisers · Donate to Libmonster

Ukraine Library ® All rights reserved.
2009-2020, ELIBRARY.COM.UA is a part of Libmonster, international library network (open map)
Keeping the heritage of Ukraine


LIBMONSTER NETWORK ONE WORLD - ONE LIBRARY

US-Great Britain Sweden Portugal Serbia
Russia Belarus Ukraine Kazakhstan Moldova Tajikistan Estonia Russia-2 Belarus-2

Create and store your author's collection at Libmonster: articles, books, studies. Libmonster will spread your heritage all over the world (through a network of branches, partner libraries, search engines, social networks). You will be able to share a link to your profile with colleagues, students, readers and other interested parties, in order to acquaint them with your copyright heritage. After registration at your disposal - more than 100 tools for creating your own author's collection. It is free: it was, it is and always will be.

Download app for smartphones