The protein-polysaccharide interaction, which determines the finished product texture, has great influence on dairy whipped desserts. Here with the results of modeling the process of dairy desserts cooking with fruit and vegetable excipients are given. A model two-component protein-pectin system made up of apple or beetroot pectin (polysaccharides) and sodium caseinate (protein) was the object of the study. The indicator of the structural-mechanical sustainability factor was the main one, as it is most widely used in investigations of food systems with foam and emulsion structure. The results of the studies confirm the feasibility of using pectin-containing ingredients in the technology of dairy desserts with a foam or emulsion structure under certain conditions. Pectin substances of plant ingredients make a significant contribution to the structure of dairy desserts, increasing the viscosity and reducing the active acidity of the product, creating the conditions for the formation of protein-polysaccharide complexes. When modeling the technological process of dairy products with pectin-containing ingredients, one should know that the active acidity at the stage of product structure formation must be higher than the isoelectric point of milk proteins. The high ionic strength of the product weakens the possibility of formation of protein-polysaccharide complexes, which contributes to the better flow of foam formation and emulsifying processes.

The article provides justification for the use of pea meal in the technology of liver pate. The article presents the research results of emulsifying ability of pea meal in terms of its use in the pate technology. It was established, that dry thermal treatment and SHF thermal treatment of pea affect negatively its emulsifying ability. According to the data obtained, the hydrothermal method of pea meal processing before adding it to pate mass was chosen. The authors evaluate the fractional composition of emulsion of the model system liver: pea mass. On the basis of the data obtained, a pate producing technology employing pea meal has been developed. Rheological and organoleptic surveys of the produced specimens are conducted. It is proved that new types of pate surpass the control sample in a number of indicators: the content of animal fat is reduced, the share of vegetable protein, the content of cellulose, potassium, calcium and magnesium are increased.