Abstract
The object of research is foam structures enriched with iodine. The problem of addition of iodine into these objects, which are developed on the basis of kelp use, is that its use gives the products an unpleasant aftertaste that reduced their organoleptic characteristics.A method for enriching the foam structures is proposed by using an elamin that has a neutral taste and eliminates the noted drawback. Technologically, the addition of the elamin is carried out by means of its preliminary steaming. Using this approach, foams with high structural and mechanical properties are obtained. For example, the foam-forming ability of the studied sample, to which the elamin is added in the steamed state, is 10-20% higher than the control. The result is achieved due to the presence of sodium alginate salts in the elamin, which can adsorb water and exhibit the properties of the thickener and foam stabilizer. This effect is confirmed by studying the spin-spin relaxation time Т2 by nuclear magnetic resonance.The obtained results allow to create food products enriched with iodine in a concentration of 42–52 μg per 100 g of product. These products can correct the iodine content in the human body in quantities that correspond to the current trends in the norms of rational nutrition. Thus, with the use of the recommended product rate (100 g), the human body is provided with 42–52 μg of iodine, which corresponds to 28–35 % of the daily iodine requirement for an adult and 56–69 % for school-age children.
Highlights
As is known, the basis of rational nutrition is a fairly balanced use of micronutrients and trace elements
It is suggested that the additive binds the moisture that is in the protein. This leads to an increase in the foam density and its foam resistance, and the efficiency of moisture binding depends on the temperature of the protein upon addition of the elamin
It is shown that the decrease in water mobility in the object of research is explained by the fact that salts of sodium alginates at a concentration of 22–27 %, which are capable of binding moisture during dissolution in distilled water, are available in the elamin composition
Summary
The basis of rational nutrition is a fairly balanced use of micronutrients and trace elements. In particular ice cream, marshmallow, biscuit, are popular in many layers of the population. Such foods are not included in the list of balanced foods. The main disadvantage of such systems is their instability, which leads to rapid deterioration of such products and the need to use harmful preservatives and stabilizers. We have another problem – the need to use a stabilizer of natural origin to stabilize the foam structure of the product
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