Abstract
Today scientific base of technologies of capsulated products by methods of ionotropic structuring allows to create a new segment of food industry of the Ukrainian food market. Implementation of such innovations creates preconditions for developing principles of food raw materials processing, constructing the new equipment and successful competition at the world food market. The article studies the influence of agar and low-etherified pectin in the composition of capsules, based on gel Alg2Са on the mass-transfer of substances at the expanse of thermotropic gelation. Obtained results testify to the possibility to create systems with different permeability for high- and low-molecular substances on this base. Studied systems are characterized with different speeds of releasing active substances that may be used for providing their prolonged effect on the human organism. Modification of alginate-calcium tunics of capsules with the internal fatty raw material content by using the method of mixed gelation allows to correct structural-mechanical and, as a result, organoleptic and quality parameters of capsulated products. Determination of the active acidity influence on texture parameters allows to correct a speed and regulations of releasing internal contents in zones of the gastrointestinal tract at homeostasis that allows to control physiological ability of innovative products.
Highlights
Today representatives of food industry face global tasks for creating technologies of ecological raw materials and their processing
It was analytically established, that the high physiological value of pectins as soluble food fibers influences their ability to gelation under conditions of adding sugars or decreasing рН that determines their wide use in food industry [13]
Under conditions of their use in lipids of capsulated food raw materials (LFCRM) technology, there was taken into account the functional ability of low-etherified pectins, used before interaction with Са2+
Summary
Today representatives of food industry face global tasks for creating technologies of ecological raw materials and their processing It is realized by elaborating an innovative and investment production strategy, implementation of principles of the most effective use of raw materials, rational use of energy, equipment, production lines and working force. Such technologies include ones of capsulation of oil-fat raw materials and systems in edible tunics, based on polysaccharides. The internal content of capsules is released as a result of destructing the tunic as a result of crushing, dissolution, melting, heating or at the expanse of gradual release of substances in the environment by diffusion through the permeable tunic of a capsule with a speed that depends on its thickness and porosity [3, 4]. Peculiarities of the chemical construction of salts of alginic acid provide stability of capsulated products on their base under influence of gastric juice and program release of the content of capsules as a result of biodegradation in the intestine [5]
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