Rationale for the technology of emulsion sauces based on protein-carbohydrate semi-products

Abstract

We have rationalized the use of protein-carbohydrate semis in the technology of producing emulsion sauces since a protein-carbohydrate semi-product has high stabilizing and emulsifying properties. We have determined that to obtain a stable emulsion with high emulsifying properties, the rational stabilizer content should comprise 0.25 %, and the concentration of sugar should not exceed 5 %. We have researched how the stability of PCS-based systems depends on рН of the environment and the temperature of emulsification and determined that functional and technological properties of semi-finished products are maximized if the active acidity of the environment ranges from 4.5 to 6.0 units. The rational temperature for obtaining stable emulsion based on a semi-product is 20-35oС. The study and experimental research have justified the possibility of designing new technologies for semis-based emulsion products, which allows expanding the range of foodstuffs, increasing their nutritional and biological value, and intensifying the use of nutritional potential of dairy and plant raw material.