Foundation of technology for obtaining encapsulated oils and prescription development of shells on their basis

Неклеса, Ольга Павлівна; Korotayeva, Evgeniya; Nagorniy, Oleksander

doi:10.15587/1729-4061.2016.86769

Cited by 2 publications

(2 citation statements)

References 12 publications

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“…The conducted analytical studies have shown expediency of using sodium alginate as an ion exchanger [24,25]. Interaction of sodium alginate and free calcium ions of milk results in formation of a gel in a form of globular granules.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Study of quality indicators of fermented-milk cheese obtained from skimmed milk at a controlled content of calcium

Grynchenko

Tyutyukova

Pyvovarov

2017

EEJET

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Узагальнено результати досліджень щодо впливу вмісту кальцію у молоці знежиреному на його органолептичні, фізико-хімічні та технологічні властивості. Розглянуто можливість регулювання вмісту кальцію у молоці шляхом використання альгінату натрію. Визначено вплив процесу декальцифікації молока на якісні показники сиру кисломолочного, його мікроструктуру та дисперсність білкових часточок Ключові слова: молоко знежирене, регульований вміст кальцію, декальцифікація, альгінат натрію, сир кисломолочний, казеїнові міцели, мікроструктура, дисперсність Обобщены результаты исследований, связанные с влиянием содержания кальция в обезжиренном молоке на его органолептические, физико-химические и технологические свойства. Рассмотрена возможность регулирования содержания кальция в молоке путем использования альгината натрия. Определено влияние процесса декальцификации молока на качественные показатели творога, его микроструктуру и дисперсность белковых частиц Ключевые слова: молоко обезжиренное, регулируемое содержание кальция, декальцификация, альгинат натрия, творог, казеиновые мицеллы, микроструктура, дисперсность

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Study of quality indicators of fermented-milk cheese obtained from skimmed milk at a controlled content of calcium

Grynchenko

Tyutyukova

Pyvovarov

2017

EEJET

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“…Thus, there are scientifically grounded the technological parameters of encapsulation of oil-fatty raw materials -sunflower, olive, soy oils; technology of encapsulation of refractory fats and their mixtures for culinary and confectionary products; technology of encapsulation of vegetable oils, enriched with fat-soluble vitamins, fish fat; technology of dressing, salad fillings, ready to consumption, with different taste characteristics [6,7].…”

Section: Introductionmentioning

confidence: 99%

Development of Technological Decisions on Production of Capsulated Products Based on Dairy Raw Materials

Grynchenko

Pyvovarov

2018

EUREKA: Life Sciences

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Capsulated products is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting capsules with probiotic properties. It is determined, that milk is used as a "passive" recipe component (excretion of separate components, matrix for bifidobacteria) with the additional use of СаСІ2 for realizing encapsulation processes. It determines the aim of the studies-development of new technological principles and approaches to the technologies of processing dairy raw materials taking into account their chemical and technological potentials. At that there is offered to use the potential of lactocalcium of whey for realizing the encapsulation process that gives a possibility to exclude auxiliary substances, especially СаСІ2 from the technological process. There was developed the innovative plan of products, within which there is presented the conception of new products, their competitive advantages, determined the segment of users and consumers. There was elaborated the technological process of producing capsulated products, based on dairy raw materials involving secondary milk products, especially whey. It is noted, that the necessity of introducing whey is conditioned by its properties to be a donor of ionic calcium that is a condition of encapsulation process realization. There were studied the ways of the development of the technology of capsulated products, so a possibility of getting both fermented products and pasteurized ones appears at the expanse of thermostable properties of the coat of capsulated semi-products. It is determined, that the offered technological decisions allow to define directions of milk processing, to create products with high food properties and to offer products of new commodity forms-soft capsulated snack cheeses, soft capsulated dessert cheeses. It is proved, that the technological process of producing capsulated products taking into account consuming advantages provides the effectiveness of business functioning in the link "milk industry-restaurant industry-consumer".

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Foundation of technology for obtaining encapsulated oils and prescription development of shells on their basis

Cited by 2 publications

References 12 publications

Study of quality indicators of fermented-milk cheese obtained from skimmed milk at a controlled content of calcium

Study of quality indicators of fermented-milk cheese obtained from skimmed milk at a controlled content of calcium

Development of Technological Decisions on Production of Capsulated Products Based on Dairy Raw Materials

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