THE INFLUENCE OF STABILIZERS OF THE STRUCTURE ON THE PROPERTIES OF CREAM BASES FOR THE MANUFACTURE OF LOW-EARTH FAT PRODUCTS

Authors

  • O. Bodnarchuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

consistency stabilizers, emulsifiers, cream, milk-fat emulsions (cream with stabilizers of the structure)

Abstract

The composition and properties of 10 consistency stabilizers and 10 emulsifiers of domestic and foreign production for obtaining stable milk-fat emulsions have been analyzed, their influence on physical and chemical parameters of cream and skim milk has been studied. It was found that adding 1% of emulsifiers to cream with fat 35% resulted in an increase in the viscosity of the emulsion by 1,7-11,3 times, an increase in its stability by 15-40% and a decrease in fat content by 10-42%. The acidity of the fatty phase of cream with emulsifiers did not change at all, while the acidity of cream with stabilizers varied in the wide range of 6,2-6,7 pH. Solutions of stabilizers (1%) in skim milk were characterized by different viscosity and moisture retention capacity. The introduction of stabilizers in the cream caused an increase in the viscosity of the emulsion by 2,0-6,6 times, prevented its bundle and contributed to increased sedimentation stability.

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Published

2017-12-25

How to Cite

Bodnarchuk, O. (2017). THE INFLUENCE OF STABILIZERS OF THE STRUCTURE ON THE PROPERTIES OF CREAM BASES FOR THE MANUFACTURE OF LOW-EARTH FAT PRODUCTS. FOOD RESOURCES, 5(09), 120–125. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/200

Issue

Vol. 5 No. 09 (2017): Food Resources

Section

Слово редактора

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