Abstract
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.
Highlights
At present, the production of structured products based on dairy raw materials is one of the most dynamically developing industrial sectors [6]
The development of modern technological prin-ciples of food production is associated with the search for universal methods for impacting multicomponent aqueous systems; one of these methods is the use of food structure-stabilizing agents [7]
The stabilizing agents used in food production must hinder the separation of the product and the isolation of whey; when using fillers and additives, structure-stabilizing agents must provide the uniformity of their distribution over the volume during packing and subsequent storage
Summary
The production of structured products based on dairy raw materials is one of the most dynamically developing industrial sectors [6]. The component composition of konjac gum comprises carbon, nitrogen, oxygen, potassium, and sodium. The micrographs suggest that the structure of elements of pectin ARA 105 is composed of irregularly shaped dispersed particles with a size of 20 250 m; in some regions, large granules with a size higher than 300 m are observed (Fig. 11a).
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
