Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012
Архiви

Development of formulation multicomponent protein-fat emulsion

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Опубліковано гру 26, 2016
DOI https://doi.org/10.15673/fst.v10i4.250

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Y. Kotlyar
Одеська національна академія харчових технологій
Т. Goncharenko
O. Topchiy

Анотація

The article is based on research of the protein components of different nature analysis. The possibility of their use as components of protein and fat emulsions for the purpose of modeling their optimal formulations for use in the composition of meat pates was proved. Rational individuals’ emulsification process parameters, which guarantee high-quality homogeneous emulsions, were found. The samples of protein and fat emulsions using protein drugs and partial replacement of animal fats fortified blend of vegetable oils, determined by their biological value, rheological, functional and technological properties were investigated. Organoleptic analysis model of meat pates masses were analyzed and recommended percentage of protein and fat emulsions on recipes meat pates are shown.

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Як цитувати
Kotlyar, Y., GoncharenkoТ., & Topchiy, O. (2016). Development of formulation multicomponent protein-fat emulsion. Food Science and Technology, 10(4). https://doi.org/10.15673/fst.v10i4.250
Номер
Том 10 № 4 (2016)
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини
Біографія автора

Y. Kotlyar, Одеська національна академія харчових технологій

Кафедра харчової хімії, доцент

Посилання

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