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Information × Registration Number 0214U007914, 0114U005311 , R & D reports Title Scientific substantiation of semi finishing technology based on vegetable oils popup.stage_title Head Goralchuk Andrii, Доктор технічних наук Registration Date 17-12-2014 Organization Kharkov State Academy of Food Technology and Management popup.description2 Technological aspects of manufacturing aerated semi-finished products on the grounds of vegetable oils grounded on experimental investigations concerning the substantiation of the receipt composition and mechanical strength of the foam in connection with physical-chemical parameters are ascertained in the work. The model of the receipt composition of aerated semi-finished product on the grounds of vegetable oils is presented. Rational contents of the components of the receipt within a multicomponent aerated semi-finished product is determined, the composition is formalized, and a list of raw materials, which ensure obtaining of such systems as emulsifying and stabilizing, is specified. The model was elaborated, and the stages of technological process of manufacturing aerated semi-finished product on the grounds of vegetable oils were substantiated, with the aim of providing the experiments. The correlation of surface-active substances, which allow getting the system with high foam strength, form stability, plastic consistence is established. It is proved that use of the system from three emulsifiers DATEM, LACTEM, lecithin's provide the processes, which let us receive foam-emulsion products using Е472е - 0,6%, Е472b - 0,4%, lecithin's - 0,3%. Experimental investigations established that introduction of 10% sugar and 0,05% NaCMC allows increase mechanical foam stability. The obtained results based on theoretical and experimental researches allow developing the technology of aerated semi-finished product, ensuring high foam-creating ability, stability and mechanical strength of foam due to the grounded concentrations of surface-active substances. This allows manufacture the products for retail trading, in restaurants and confectionery workshops. Product Description popup.authors Омельченко Світлана Борисівна Федак Наталя Василівна popup.nrat_date 2020-04-02 Close