Development of technology of creams using hydrocolloids

Svitlana Andrieieva,Yevgen Pyvovarov,Aliona Dikhtyar,Olga Grinchenko,Maryna Kolesnikova,Svitlana Omel'Chenko,Oleg Kotlyar

doi:10.21303/2504-5695.2021.002187

Abstract

The article presents a scientific study of the functional and technological properties of hydrocolloids, namely thickeners of polysaccharide nature, which are used as thickeners and stabilizers in dessert products. According to the monitoring of literature sources and the experience of manufacturers, the most commonly used thickeners of polysaccharide nature are carrageenan, locust bean gum, xanthan gum, pectin, starch, etc. However, each of these polysaccharides has both positive and negative sides, more polysaccharides are able to form dense gels, but with a high synergistic effect. Thickeners, such as k-carrageenan, low-esterified pectins, can form gels only in the presence of Са2+. There are also polysaccharides that form gels only at low temperatures and are not stable during external factors (temperature of sale and storage, mechanical impact, etc.). Therefore, the study was conducted on the combination of polysaccharides in order to obtain creams with an airy gel-like structure. It has been determined, that it is expedient to use the combination "xanthan gum 0.75 % – locust bean gum 0.5 %" to obtain cream

Highlights

An important aspect in the development of creams based on raw milk is the use of available, multifunctional raw materials
It is necessary to study in more detail the combinations of polysaccharides and the influence of various factors on the gelling ability of polysaccharides (Fig. 1)
To determine the regularities of stability of model systems based on cream and hydrocolloids, the strengths based on milk and hydrocolloids were investigated

Summary

Introduction

An important aspect in the development of creams based on raw milk is the use of available, multifunctional raw materials. It determines the interest in studying the possibility of using substances of polysaccharide nature, in particular, such as agar, carrageenans, pectins and gels of animal origin – gelatin, in creams. Because gelatin molecules contain hydrophobic and hydrophilic moieties, they are able to concentrate on the phase interface, for example, in oil-water or air-water systems, reducing surface tension. In such two-phase systems, individual foam bubbles or emulsion droplets are surrounded by a gelatin gel film. This film is stable and resistant to mechanical influences, as a result of which the dispersed phase does not coalesce in the dispersion medium, thereby protecting the foam or emulsion from destruction [3]

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