Abstract
Development of technology for new food products with desired properties is a long-term process and requires the involvement of significant resources. At the early stages of innovation, when developing a technical and technological image of a new product, it is necessary to assess the risks and future efficiency of its production and implementation. On the basis of preliminary studies, a technology and formulation of fat and oil products based on a composition of stabilizers and structure-forming agents, including protein products from sesame seeds, have been developed. The article is devoted to the assessment of factors associated with the purchase of raw materials, their quality and availability in the conditions of a public catering enterprise.
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