Abstract
One of the key problems in the use of lauric cocoa butter substitutes in the production of glazed confectionery products is lipolytic spoilage and subsequent irreversible changes in the organoleptic properties of the finished confectionery product. The aim of the work was to study the effect of sodium ions on the activity of lipolytic enzymes in model food samples. It was found that the maximum lipolytic activity is observed at 0.4 M sodium chloride concentration in a model food system.
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