Analytical study of the model of capsule formation of the system “Food lipids – calcium alginate”

Development and substantiation of the technology for producing structured olives containing the encapsulated olive oil

“…Based on [29], the feasibility of the introduction of the liquid medium into the composition of olive-based puree was proved, but on condition of ensuring the mono-dispersed decomposition of the mixture, i.e. controlled viscosity characteristics.…”

Study of Main Quality and Safety Parameters of Structured Olives and Their Change Under the Influence of Technological Factors

“…Subsystem С 4 "Creation of semi-product «"Capsulated olive oil" is presented in [11,20]. Subsystem С 5 "Creation of the semi-product "Water solution for coloring" is directed on creation of black or blue color in structured olives.…”

“…Based on researches of many years, there was developed and introduced the wide assortment of imitated products of the round form [11,12]. A promising direction is creation of capsules, based on olive raw materials, olive puree, brines.…”

A study of the effect of thermotropic polysaccharides on the properties of the alginate­calcium shell of an encapsulated fatty semifinished food product

“…Table 1 shows the initial concentrations studied. Table 1 Initial concentrations of thermoionotropic polysaccharides and glycerol in a recipe mixture based on AlgNa (C AlgNa =1.0 %) To obtain encapsulated systems with internal fat content, the recipe components were subjected to drip extrusion through a vertical two-pipe head of the extruder of the device UZhK-20 (Ukraine) [11,12] in the medium of an aqueous solution of CaCl 2 .…”

“…The temperature value is chosen taking into account the required flow of thermotropic polysaccharides through the capillaries of the forming heads of the extruder. In previous studies [2,8,9,12], it was established that the viscosity of the input formulary mixture η=0.17... 0.32 Pa×s at a temperature of t=20±2 o C is rational for the extrusion process. This helps obtain ready-made capsulated products with fatty contents with a diameter of capsules being d=(5…8)×10 3 m with high organoleptic characteristics.…”