MECHANISM FOR ADJUSTING THE STRENGTH OF INTERPHASE ADSORPTION LAYERS OF "SKIMMED MILK – SURFACTANT SUBSTANCE" IN DESSERT PRODUCTS

Abstract

Today, the range of dessert products produced by the restaurant industry of Ukraine is wide and diverse and is determined by its nomenclature. Mousse is one of the most common dessert dishes ordered in restaurants of various levels. The traditional technological scheme of mousses production is to some extent labor-intensive, and this makes it difficult to satisfy consumer demand. Therefore, the use of a dry mixture in the recipe composition of mousses is justified. This article is devoted to the investigating the regulatory mechanisms of interphase adsorption layer strength at the interface of the water–oil and water–air phases by introducing surfactants into the dry mixture for the manufacture of dessert products. The choice of surfactants and their concentrations for the formation of interfacial adsorption layers in systems is based on the consideration of surface activity, hydrophilic-lipophilic balance (HLB) and protein concentration, which determines the behavior of the mixture of surfactants in the system. The issue of the influence of surfactants with high and low HLB and their mixtures and the use of a system with three surfactants E472e-E472b-E322, which allow to obtain whipped emulsions from a dry mixture, are considered.