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Title of article A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials
Authors

Kozlova O., Kemerovo Institute of Food Science and Technology, The Russian Federation, Kemerovo, kozlovaov79@rambler.ru

Section: FOOD PRODUCTION TECHNOLOGY
Year 2014 Issue 2 DOI 637.14:66.022.3
Annotation An important strategic objective of the food industry is to meet the demands of all categories of the population in high-quality, biologically valuable, and safe food. At present, structured products based on dairy raw materials are commonly used. Food materials used to generate the necessary rheological properties or modify the existing properties for food systems that adjust or form the consistency of food products are referred to as structure-stabilizing agents. Both individual ingredients and complex mixtures thereof can be structure-stabilizing agents. The use of these agents contributes to an increase in the density and to the formation of a specific structure of the food product, which is retained even after heat treatment. In this study, the composition and properties of structure-stabilizing agents for products based on dairy raw materials have been analyzed. The following characteristics have been selected to examine: bulk density, viscosity, the fraction of undissolved residue, microvoid content, specific volume, specific surface area, and characteristic diameter. The dynamics of structural changes that occur during the interaction with the solvent have been analyzed from micrographs. The weight fraction of chemical elements (oxygen, nitrogen, carbon, sodium, chlorine) has been determined via analyzing the spectrophotometric profile.
Keywords Structure-stabilizing agents, modification, structure, dairy products, spectrophotometric analysis
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Kozlova O. A Study of Properties of Structure-Stabilizing Agents for Products Based on Dairy Raw Materials / Kozlova O. // Food and Raw Materials. - 2014. - no. 2. - P. 16-25
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