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Information × Registration Number 0208U000677, 0105U001189 , R & D reports Title Сreating and improvement of technologies of forming a structure on the basis of starch popup.stage_title Head Shtangeeva Nadejda Ivanovna, Registration Date 07-02-2008 Organization National university of food technologies popup.description2 The gel-forming maltodextrins the technology is developed for production mayonnaise, creams, milk desserts. Influence of technological conditions of an enzymic hydrolysis of starch on properties of maltodextrins and their application is probed. By means of spectral, calorimetric and derivatografic analysis ability of treated starches to gelation is proved. The technology of powder products based on enzymatic hydrolyses of starch drying is developed. The received powders can be used as sweeteners and structure forming agent for production food concentrates, ice-cream, desserts, mayonnaise and infant foods. Product Description popup.authors popup.nrat_date 2020-04-02 Close