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Information × Registration Number 0223U001179, 0120U105066 , R & D reports Title Scientific and practical bases of use of low-molecular surfactants for improvement and increase of efficiency of technologies of drinks, culinary and confectionery products popup.stage_title Head Omelchenko Svitlana B., Кандидат технічних наук Registration Date 25-01-2023 Organization State Biotechnology University popup.description2  The assortment of drinks (milkshakes), culinary (souffle) and confectionery (biscuit dough products) products do not fully satisfy the needs of consumers in these products. The main factors that determine the quality of the listed products are its foaming ability and foam stability, they significantly affect its consumer properties. Also, this product, which is presented on the food market of Ukraine, has low quality characteristics. In the course of the work, modern trends in the development of technology for the production of beverages, culinary and confectionery products were determined; analysis of the recipe composition and technological process of production of beverages, culinary and confectionery products, which have a foam-like and foam-emulsified structure; the theoretical aspects of the formation of foam-like and foam-emulsion food systems are indicated. The recipe composition of foamy dairy products using low molecular weight surface-active substances and kappa-carrageenan is substantiated, the recipe composition of foam emulsion products (souffle, chocolate biscuit) is substantiated. The rational content of the main recipe components of foam and foam emulsion products was determined experimentally: milk content - 84%, flavoring additive content - 15%, E472e surfactant content - 0.1%, kappa-carrageenan content - 0.025%. The prospects for the use of surface-active substances in the technology of foam-like and foam-emulsion products have been determined. A technological model for the production of milkshake, souffle, chocolate biscuit was developed; the technological process of production is analyzed from the point of view of system analysis. Product Description popup.authors Kotlyar Oleg V. popup.nrat_date 2023-01-25 Close