Search academic texts

Information × Registration Number 0218U006808, 0115U001171 , R & D reports Title Research and development of technology of low-calorie culinary products using microparticulates of concentrated whey proteins. popup.stage_title Head Telezhenko Liubov, Registration Date 12-09-2018 Organization Odessa National Academy of Food Technologies popup.description2 The main directions of the use of non-traditional raw materials for the restaurant industry of raw materials are presented for the purpose of correction of food modes in the direction of reduction of mass fraction of fat in the technologies of sauces preparation. The information search was used as a method of studying the state of the problem, and the technology was implemented by the method of microparticulation. The methods of production of modified concentrates of serum proteins are given. The expediency of using an approach different from that existing for the production of protein concentrate is substantiated and the technology for obtaining a microparticulate as a fat simulator by thermocyclic coagulation is developed. The technology of production of microparticulate was developed, with the aim of adding it as a fat simulator, in the formulation of the preparation of sauces of type (mayonnaise) and other culinary products. Creating new fat and protein simulators is one of the trends of modern nutrition. Based on the analysis of existing technologies and experimental data, it has been shown that whey protein microparticulates can be used as a food enhancer and fat simulator. Product Description popup.authors Дідух Геннадій Васильович popup.nrat_date 2020-04-02 Close