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Обґрунтовано склад стабiлiзацiйної системи для масляних паст на основi сухих концентратiв молочного та сироваткових бiлкiв, що сприятиме зменшенню дефiциту бiлка у рацiонi харчування сучасної людини та дозволить додатково пiдвищити збалансованiсть складу масляної пасти. Iз урахуванням функцiонально-технологiчних характеристик, умов гелеутворення та синергiзму до складу стабiлiзацiйної системи введено полiсахариди-карагiнан та гуарову камiдь. Дослiджено динамiку градiєнту граничного напруження бiлкових та бiлково-полiсахаридних систем для масляних паст. Встановлено, що гелi на основi сухого концентрату молочного бiлка є пластичними системами, мають достатню мiцнiсть та тиксотропнi властивостi. Для зниження кiлькiсного вмiсту стабiлiзацiйної системи у виробництвi масляної пасти iз структурним каркасом, подiбним до вершкового масла, до складу системи було введено карагiнан. Але збiльшення його концентрацiї зумовлювало утворення мiцно зшитих гелiв, непридатних для виробництва масляних паст. Пiдвищити стiйкiсть системи до циклiв «заморожування-розморожування» дозволяє введення гуарової камедi. За показником граничного напруження при змiннiй швидкостi деформацiї модельних зразкiв встановлено рацiональне спiввiдношення складових стабiлiзацiйної системи. До її складу входять: концентрат молочного бiлка: концентрат сироваткових бiлкiв: гуарова камедь: карагiнан у спiввiдношеннi 10,0:3,0:0,3:0,05. Визначено рацiональну концентрацiю стабiлiзуючого компоненту на основi знежиреного молока, яка становила 13,35 %. Визначено показник активностi води модельних зразкiв обраних стабiлiзуючих речовин та сумiшей у визначених спiввiдношеннях. Доведено, що стабiлiзуючi речовини виявляють вираженi вологоутримуючi властивостi, якi пiдвищуються при їхньому комбiнуваннi. Доведено ефективнiсть розробленої системи за показниками активностi води та ентальпiї системи. Показник активностi води для масляної пасти з масовою часткою жиру 40 % становив 0,981, що є близьким до вiдповiдного показника вершкового масла з масовою часткою жиру 72,5 % (контроль)-0,979. Показник ентальпiї масляної пасти становив 61,35 Дж/г, контролю-61,13 Дж/г. Це пояснюється додатковим зв'язуванням вологи функцiональними групами компонентiв бiлково-полiсахаридного комплексу та свiдчить про термодинамiчну стабiльнiсть масляної пасти. Визначено ефективнiсть застосування розробленої системи у технологiї масляних паст: показник термостiйкостi масляної пасти з масовою часткою жиру 40 % становив 0,87 (контроль-0,91), розмiр краплинок водної фази на зрiзi не перевищував 0,2 мм Ключовi слова: масляна паста, концентрат молочного бiлка, концентрат сироваткового бiлка, бiлково-полiсахаридний комплекс

Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.

Key words:ABSTRACT Buttery paste Vegetable albumen Pea protein isolate Strain rateFor formation of appropriate structure of buttery pastes, which are characterized by high moisture content and provision of their stability during storage, search for effective natural functional and technological components is relevant. Proteins are among them, they would not only perform technological functions, but also serve as additional enriching component.Pea protein isolate holds a specific place among other vegetable proteins, as it has sufficiently balanced amino acid composition; almost completely deprived of taste and smell, common to legumes; does not contain antinutrients; has high water binding capacity and emulsifying characteristics; is not included to a group of products, that may cause allergy. The digestion rate of the isolate is approximately 98%.Isolate should be previously mixed with skimmed milk, water rational value was determined as 1:8, which allows to provide protein hydration and deployment of its space structure. Practicability of pea protein isolate hydration during 24 hours at a temperature (6±2)°С was proved; that would allow to obtain a homogeneous systemwith a higher indicator of stress gradient, rather than without holding. Upon the indicator of limit stress through variable strain rate of model samples, the technological parameters of pea protein isolate processing were determined: temperature (82±2)°С, process duration -10…15 minutes with consequent cooling to (20±2)°С. It was determined, that jellies based on pea protein isolate are flexible systems and have enough firmness and thixotropic properties. It was suggested to produce buttery pastes through mixing hydrated pea protein isolate and a fatty base with consequent mechanical processing to obtain homogeneous mass. Possibility of appending hydrated pea protein isolate into a fatty base in amount under 2.5% without change in organoleptic indicators was established. The necessity of complex stabilization systems creation through production of buttery pastes with pea protein isolate was proved.

The appropriateness of using the phospholipids of egg products has been considered as an alternative to synthetic emulsifiers in the technology of making milk-containing curds-based sour milk products (hereinafter, milk-containing products) of the functional purpose. Underlying the development is the improvement of conventional technology by replacing 50 % of milk fat with a blend of natural vegetable oils (based on the mathematically calculated ratios). This could increase the content of essential fatty acids to the level commensurate with the physiological norms of their consumption. Adding the products of chicken egg processing as a useful and safe natural emulsifier would prevent the separation of the product's fatty phases. The emulsifying mixture "Prottekt 01" has been used as control. The rational dosage for introducing the selected natural emulsifiers has been determined, based on the calculation of 1...4 % to the mass of the introduced vegetable fats (blend), which ensure the highest fat-retaining capacity (FRC) indicator and do not affect the organoleptic characteristics of the product. It has been established that the stability of direct emulsifiers (DE) «o/w» is 100 % in the case of using egg yolk powder or the emulsifier "Prottekt 01" in the amount of 3 %; egg powder or albumin-4 %. The rational ratio of the formulation components has been determined for such emulsions-water phase:vegetable oil blend:egg yolk powder-as 21:76:3, provided the lowest possible percentage of a water phase (whey) is introduced. The dependence of a moisture-retaining capacity indicator on the moisture content in a milk-containing product that included the experimental samples of emulsions has been confirmed. The dependence established is in good agreement with a phenomenon of the reduced moisture-retaining capacity in a food product when its fat content increases as a result of the lower moisture-retaining capacity of the fatty phase compared with the protein phase. The derived dependence of lecithin content on the indicators of FRC and DE proves the appropriateness of choosing the egg yolk powder as an emulsifier for making a milk-containing curds-based sour milk product. The highest indicators of FRC, 5 cm3/g, and the formation of 100 % of DE, are observed when using 3 % of the egg yolk powder (with a lecithin content of 10.3 g/100 g of the product) in the emulsifier composition