Structure-forming Agents Research Articles

ORGANOPHILIC BENTONITES OF UKRAINE. 1. SCIENTIFIC PRINCIPLES OF PRODUCTION. THE MECHANISM OF ORGANOPHILIZATION OF THE SURFACE

In connection with the inevitable integration of Ukraine into the EU and the discovery of new deposits of high-quality bentonite clays in Ukraine, the issues of studying, developing and industrially producing organophilic bentonites — analogues of foreign trademarks Bentone, Geltone, Petrotone — are becoming especially relevant. Without structuring additives of such bentones, the normal functioning is impossible of the most important industries: automotive, paint and varnish, petrochemical, oil producing, rubber, foundry, mechanical engineering, cosmetics, etc. This work is intended for the first time in Ukraine to lay the scientific foundations for obtaining such materials based on local mineral raw materials. For this purpose, the adsorption of a number of cationic surfactants (quaternary alkylammonium salts) on 4 montmorillonites of bentonite deposits in Ukraine and its effect on the stability, electrosurface and rheological properties of mineral aqueous dispersions were studied. Based on the obtained X-ray data and the dependences of adsorption, z-potential and yield point of dispersions on the concentration of surfactants, the mechanism of surface organophilization was clarified and optimal conditions for modifying montmorillonites for obtaining structure-forming agents for organic media were determined. It was shown that montmorillonite from the Neporotovskoye deposit is the most promising for this purpose. Bibl. 48, Fig. 12, Tab. 6.

Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure

Confectionery products with the foamy structure such as pastila and zefir (Russian marshmallow-like confectioneries) are in demand among various consumer groups. The expansion of the range and sales markets requires ensuring quality of such products during their transportation, storage, as well as increasing their shelf life. The patterns of change in quality indicators allow establishing additional requirements for them to improve storability of such products. Moisture transfer processes are predominant during storage of confectionery products with the foamy structure and define their hardening or moistening. Therefore, it is necessary to evaluate the influence of various factors on quality indicators during storage of zefir. Studies have been carried out to determine the influence of various structure-forming agents, such as agar, pectin, gelatin, on the direction and rate of moisture transfer processes during storage of zefir samples. The possibility of using the method of infrared spectroscopy for assessing quality of structure-forming agents during incoming inspection is shown. The mass fraction of moisture in zefir made using agar decreased by 3.5% after 10 weeks of storage at a temperature of 18°C. During this period, the mass fraction of moisture in zefir made using pectin as a structure-forming agent decreased by 2.5%, while in zefir prepared on the basis of gelatin, the mass fraction of moisture decreased only by 1.2%. Thus, the addition of gelatin makes it possible to reduce the rate of moisture transfer by approximately 2–3 times. The low moisture transfer rate of zefir is due to the water-holding properties of the protein structure of gelatin. Diffusion coefficients were calculated to predict the rate of moisture transfer processes in zefir samples made using various structure-forming agents and stored at different temperatures. The lowest diffusion coefficient was determined in zefir made with the addition of pectin, while the highest diffusion coefficient was in the sample based on gelatin. However, zefir made from gelatin had the lowest actual moisture transfer rate, since the gradient of the water activity was minimal (7.6%). With an increase in the storage temperature of zefir made with the addition of various structure-forming agents from 18°C to 28°C, the rate of moisture transfer increased. In zefir produced on the basis of agar, this indicator increased by 2.7 times, in the sample from pectin by 3.0 times; in zefir based on gelatin by only 1.5 times. The results obtained make it possible to predict the risks of changes in zefir quality during storage.

Obtaining and studying the properties of composites based on high pressure polyethylene with nickel-containing nanofillers

The effect of nickel nanoparticles stabilized by a polyethylene matrix on the physical-mechanical and thermal properties of nanocomposites based on high-pressure polyethylene was studied by X-ray phase (XRD) and differential thermal (DTA) analyzes.An improvement in the strength and deformation parameters, as well as the thermal-oxidative stability of the obtained nanocomposites was revealed, which can be attributed to the effects of structural modification of the polymer matrix.Small amounts of nanofiller introduced into the polymer play the role of structure-forming agents - artificial nuclei of crystallization, which contributes to the formation of a small-spherolite structure in the polymer, characterized by improved physical, mechanical and thermal properties of the obtained nanocomposite.fi

Technologies for obtaining food film coatings based on various structure formers

Relevance. The development of new composite materials as the basis for food biodegradable films has become relevant in recent years due to the need to abandon synthetic polymeric materials. The structure and properties of food films depend on the specific features of the biopolymers chosen as the basis, and therefore it becomes necessary to study the characteristics of food films made on different structureforming agents. In addition, the individual characteristics of structurers affect the technological parameters of the production of food films.Methods. The objects of research are food films obtained on the basis of pectin, agar and alginate with the addition of protein hydrolyzate. Food films were obtained using the technologies presented in the work. Their organoleptic characteristics and microstructure were studied; the thickness was measured using a caliper.Results. A review of the main types of structure-forming agents used in the manufacture of food films is presented. The technologies and compositions of the films produced under laboratory conditions are described. The visual assessment of the films showed that the pectin-based film is transparent, in the films on alginate, insoluble inclusions of components are visible, which is also confirmed by the results of microscopy, the film on agar is the dense and practically not transparent. The thickness of the films varies from 0.11 mm for alginate films to 0.19 mm for agar films. Thus, when producing films, it is necessary to take into account the technological properties of the matrix components, which will eventually affect the materials and its mechanical characteristics.

Polymer structure-forming agents for control the characteristics of drilling fluids

Polyacrylamide and its derivatives are the most widely used industrial water-soluble acrylic polymers due to their low cost and high molecular weight. In drilling, there is a great demand for associating copolymers of acrylamide and hydrophobic comonomers. Therefore, the processes of synthesis and hydrolysis of the copolymer of acrylamide and maleic acid were studied to obtain drilling fluid stabilizers. The highest viscosity characteristics are demonstrated by samples of polymers obtained at a molar ratio of 1:7≤8. The yield of polymeric products is about 92.6, 98.1, and 96.3%, at a molar ratio of acid and acrylamide АA 1:5, 1:7, and 1:10, respectively. It has been established that an increase in the temperature of the polymer hydrolysis system contributes to an increase in the degree of conversion. Therefore, at temperatures above 80°C, an increase in yield is observed, which is primarily due to a decrease in the viscosity of the system and due to an increase in the speed of movement of polymer macromolecules. The polymer obtained in this way - MKAA-7 is characterized by higher viscosity and improved filtration characteristics compared to commercial drilling fluid stabilizers, such as hydrolyzed polyacrylonitrile, PAА and CMC (carbossimetilcellulosa).

Свойства композитов на основе изотактического полипропилена с никельсодержащими нанонаполнителями

The effect of nickel nanoparticles stabilized by a polyethylene matrix on the physical-mechanical and thermal properties of nanocomposites based on isotactic polypropylene (PP) was studied by X-ray phase (XRD) and differential thermal (DTA) analyzes. An improvement in the strength and deformation parameters, as well as the thermal-oxidative stability of the obtained nanocomposites apparently associated with the effect of interfacial interaction of nickel-containing nanoparticles with the polymer matrix. It has been shown that PP-based nanocomposites can be processed both by pressing and by injection molding and extrusion. Small amounts of nanofiller introduced into the polymer play the role of structure-forming agents — artificial nuclei of crystallization, which contributes to the formation of a small-spherolite structure in the polymer, characterized by improved physical, mechanical and thermal properties of the obtained nanocomposite.

EFFECT OF STRUCTURE-FORMING AGENTS AND SPONTANEOUSLY FERMENTED BUCKWHEAT SOURDOUGH ON THE QUALITY OF GLUTEN-FREE BREAD

Gluten-free bread is a product with reduced nutritional value, since the amount of starch in its recipes ranges 50–90% of the mass of loose raw materials. A topical task is to improve the nutritional value of gluten-free products by including flour of cereal crops in the recipe as part of a growth medium of baking sourdoughs. Among the entire assortment of structure-forming additives, hydroxypropyl methylcellulose (HPMC) and xanthan gum still remain understudied as to their optimal dosage and effect on the technological process, whether separately or as a composition. Neither is there enough information on using cereal flours, structure-forming agents, and their combinations to manufacture bread with the minimum starch content. Baking tests in the laboratory have shown that in the technology of gluten-free bread with a high cereal flour content, it is advisable to use a combination of the structuring agents HPMC and xanthan gum in the amounts, respectively, 0.75% and 0.25% of the weight of the flour/starch mixture. This technological approach will allow achieving a high volume of bread, a smooth surface, and a well-developed, uniform, and thin-walled porosity of the crumb. Schemes of the dilution and production cycles of spontaneously fermented sourdough made from green buckwheat flour have been developed, and the specific features of preparation and the process parameters have been indicated. The sensory, biotechnological, and physicochemical characteristics of the quality of the finished sourdough have been investigated. Following the technological regulations developed, a high-quality semi-finished product was obtained, which could be further used in the production process. Laboratory tests in baking bread with the addition of the newly created spontaneously fermented buckwheat sourdough have shown results proving that it can be effectively used in the technology of gluten-free products. It has been established that the optimal percentage of sourdough in the recipe of buckwheat-rice gluten-free bread is 10–20% by weight of the flour/starch mixture. It has been proved that the sourdough can intensify acid accumulation processes in the dough and accelerate its maturation. The finished products had a pronounced taste and aroma as a result of the activity of lactic acid bacteria.

Химический состав сушеной пищевой продукции из кожи кальмара «КальмаKS»

Proteins are structure-forming agents most widely used in food technology. The most abundant protein in nature is collagen. Squid skin is remarkable for the high content of collagen. Taking into account a considerable stock of squid, the development of collagen-containing produce with the prospect of its usage in making moldings, presents itself as a promising field of research. Squid skin is known to be characterized by high biological value – it contains well-assimilated proteins, lipids, microelements and vitamins. Presumably, the usage of the like additive will make it possible both to stabilize the structural-mechanical properties of products and to enhance their biological value. A developed by the authors technology of producing a dried product “KalmaKS” from squid tegumental tissue implies drying the skin followed and grinding it to a powder. “KalmaKS” is a pulverized product with pleasant taste, colour and fragrance. The skin of the Commander Islands squid Berryteuthis magister (Berry, 1913) is the most numerous representative of Gonatidae squid family in the North Pacific and one of the few molluscs cephalopoda caught by the fishing companies in the Russian Federation and used as a raw material. The objective of the research was to envisage the perspectives of using a dried food product “KalmaKS” from squid skin in food technologies. For this purpose the chemical composition of “KalmaKS” was studied. The chemical composition of the dried food product from the skin of the Commander Islands squid is rich in protein and polycomponents. Mass fraction of protein in the developed product reaches 80.8%. The amount of lipids comes to 7.0%, mineral substances – 6.1%. It is demonstrated that the dried food product from squid skin is remarkable for the considerable amount of collagen (18.654%). It is proved that the food product from squid skin contains all the essential amino acids; at the same time, it is ascertained that the amino acid composition is not balanced. Among the nonessential acids, glycine (18.46 g per 100 g of the product) and proline (9.74 g per 100 g of the product) have the largest mass fraction. It has been inferred that the food product from squid skin can be used as a dresser to enrich food products, as well as an organic structure-regulating agent.

Investigation of the effect of structure-regulating additives on the properties of minced fish systems

The search for new effective structure-forming agents of natural origin in order to improve the technology of fish molded products is an urgent scientific and industrial problem. In the course of the study, to obtain minced fish systems, frozen pollock and pink salmon have been used that meet the technical requirements of the current regulatory documentation. Mixtures of cryoconcentrates from seafood, rice and wheat flour, and the enzyme transglutaminase are used as structure-regulating additives. Cryoconcentrates have been made from cucumaria, squid, Pacific herring milt, octopus skin, seaweed, and scallop mantle. The introduction of dry powdered cryoconcentrates of seafood, containing a significant amount of protein substances, has contributed to the binding of water and an increase in the water-retaining capacity of minced pink salmon and pollock. Based on the results of studying the physical, chemical, rheological and organoleptic properties of dispersed minced fish systems, rational amounts of structure-regulating additives have been established: seafood cryoconcentrates - 4.0-5.0 %; transglutaminase - 0.5 %; rice flour - 2.0 %; wheat flour - 1.0-2.0 %. Molded fish products (cutlets, sausages) containing structure-regulating additives had high organoleptic properties after heat treatment. The results of the research should be used in the development of formulations of fish dispersed compositions in the technologies of molded, emulsion and structured products. The established high water-binding capacity of seafood cryoconcentrates justifies the need to study them as natural cryoprotectors in refrigeration technologies.

Development of BETA Zeolite Template Free Synthesis Method

The development of new methods for the synthesis of zeolites and the improvement of existing methods for the synthesis of zeolites in order to reduce their cost and improve the quality of the final product is an important task of modern chemistry and chemical technology. Existing methods for the synthesis of zeolites, including hydrothermal synthesis methods, are extremely time-consuming and expensive due to the widespread use of structure-forming agents. At the same time, traditional methods for solving the above problems by increasing the rate of hydrothermal synthesis by increasing the temperature are not optimal, due to the possibility of the formation of additional inorganic phases at high temperatures. Zeolite BETA is one of the most commonly used aluminosilicates both as a catalyst and as a material for creating inorganic membranes for various purposes, while the synthesis of the above zeolite is extremely long and takes from 5 to 10 days. The presented article presents the results of the development of a method for obtaining BETA zeolite by a hydrothermal method under the influence of ultrasound. A study of the influence of temperature and the ratio of silicon to aluminum in the reaction medium on the yield of zeolite is also given. It has been established that an increase in the temperature of hydrothermal synthesis from 80 ℃ to 120 ℃ contributes to an increase in the yield of zeolite up to 97%. An increase in the molar ratio of silicon to aluminum, on the contrary, leads to a decrease in the zeolite yield to 15%. It is shown that the synthesis under conditions of ultrasonic treatment with a power of 6 mW/cm2contributes to an increase in the yield of the target product by 2–4 times, and an increase in the rate of formation of BETA zeolite by 2–8 times.

The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar

We studied the effects of ultrasonicated whey in food systems with the structure-forming additives such as pectin and agar-agar. The high-intensity (45KHz, 40 W with cavitation) ultrasonic treated whey was used. The conditions and optimal modes of cavitation based ultrasonic processing of curd milk whey have been determined. The mechanism of structure formation has been studied in detail.From the studies carried out, the scientific basis for the choice of structure-forming agents in food systems was established along with the range of rational concentrations of pectin and agar-agar. It was shown that in the case of processing milk curd whey by the cavitation method, the concentration of the structure former can be reduced by 2 times compared to using non-sonicated whey in the food system thus saving costs on the raw materials.It was established that high-purity cavity treatment minimizes gel-like food systems set time up to 20% compared to the control within 15 min. The duration of high-purity treatment within 15 min contributes to an increase in penetration pressure, which characterizes the texture of the gel-like food two times.

The use of fruit raw materials of the Siberian region as the basis of fillings for bakery products

The results of the study of fruits and their products as sources of antioxidant substances (vitamins, organic acids and various phenolic substances) in the human diet are presented. It was found that there is a variation in the biologically valuable substances contained in fruits depending on the place of growth, cultivation and other conditions. The purpose of the study is to assess the feasibility of using traditional for the Siberian region fruit raw materials (cranberry, lingonberry and chokeberry) as the basis for the filling of bakery products. The object of research was fresh wild fruits of cranberry and lingonberry (harvest of 2021, harvested by the Tomsk Regional Consumer Union of the Russian Federation) and chokeberry fruits (variety mix, grown in the Kemerovo region and sold in the consumer market). The organoleptic evaluation of the fillings was carried out on a 5-point scale, total antioxidant activity - by coulometric express method on the device "Express-006- Antioxidants". Based on the studies conducted, it was found that fresh fruits are ranked as follows in terms of antioxidant activity: cranberry > chokeberry > lingonberry. It was found that the indicator "appearance and consistency" of fillings for bakery products is mainly influenced by structural formers, which are ranked as follows: 1.0% agar > 2.0 % pectin > 1.5 % agar > 6.0 % modified starch. The smell and taste of fillings are mainly influenced by the fruit raw material used, and the structure-forming agents are indirectly influenced by them. Total antioxidant activity of bakery fillings depends on the destruction of biologically active substances of fruit during manufacturing, rather than on the used structure-forming agents. The results of these studies will be useful in the creation of functional food products.

Влияние ряда натуральных растительных добавок на органолептические и реологические характеристики фарша и готовых колбасных изделий из клариевого сома

Minced fish manufacturing and producing various products from it are recognized as one of the promising trends, since it is possible to process not only valuable fish species, but also fish with a reduced market value or small size. The technology for the production of minced fish allows using not only minced fish meat, but also fillers of various nature. Developing multicomponent minced fish products is becoming more important every year. Using the aquaculture species in the industrial production of fish products will expand the raw material base, as well as enrich the range of products. The advantages of using clarid catfish meat include: no scales, tasty meat, relatively low cost of the raw material. This object is gaining more and more popularity among Russian fish farmers. This is due, inter alia, to an increase in the volume of aquaculture production. Improving the quality of products obtained from minced fish is possible due to the introduction of various fillers, structure-forming agents, dietary fibers, and various protein fortifiers. All this makes it possible to improve the organoleptic, physicochemical and rheological characteristics of the finished product, as well as to increase the biological value. The use of structure-regulating additives in the production of fish products allows to improve their properties, as well as create a large number of various recipes. There have been shown the results of studies of the effect of natural vegetative fillers, such as wheat flour, corn starch, corn flour, rice flour, flaxseed flour, whole grain spelled flour on the rheological characteristics of raw minced clary catfish and organoleptic characteristics of thermally processed samples. According to the combination of rheological and organoleptic indicators, the recommended samples for further research are samples with the addition of corn starch, flaxseed, corn and rice flour.

EFFECTIVENESS OF USING BEER GROATS IN THE TECHNOLOGY OF SEMIFINISHED FISH PRODUCTS

The relevance of this study is conditioned upon the practical need to use beer groats as a structure-forming agent in the technology of fish moulded semifinished products. In this regard, this study is aimed at identifying the effectiveness of using beer groats in the technology of fish moulded semifinished products, namely the organoleptic and functional-technological properties of finished products. To solve the tasks set, generalisations, comparisons, and the following research methods were used: moisture content – by drying the sample to a constant mass; ash content – by the generally accepted weight method; fat content – by the Soxlet method; protein content determination – by the Kjeldahl method according to DSTU 8030, DSTU 8718; weight loss during heat treatment of samples was determined by weighing before and after heat treatment. This paper presents the results of studies of the physical and chemical parameters of minced meat from chilled and frozen common rudd, namely: water retention capacity, stability of the emulsion and weight loss upon heat treatment, which confirmed the need to use structure-forming agents to improve the functional and technological properties of minced meat. The results of studies of the viscosity and stickiness of minced fish indicate that the adhesive properties of muscle tissue are reduced when frozen. This can be explained by the fact that denaturation changes occur during freezing, which affect the protein structure. The paper presents the results of studies of the chemical composition of beer groats, depending on the degree of grinding. During the research, it was found that the composition of beer groats with a particle size of less than 0.73 mm is the best choice for adding as a structure-forming agent, more than 0.73 mm is advisable to use as breading. A comparative organoleptic evaluation of the quality of finished fish products with different breadings showed that breading fish cutlets in beer groats is promising, as it improves the organoleptic indicators of the quality of the finished product: the crispy crust gives the finished dish an attractive appearance and complements the taste. The practical value of this paper lies in the possibility of using research data in the brewing, fishing, and other branches of the food industry for effective, waste-free use of raw materials to produce high-quality goods

Obtaining and studying the properties of composites based on high pressure polyethylene with cobalt-containing nanofi llers

The effect of cobalt nanoparticles stabilized by a polyethylene matrix on the physical-mechanical and thermal properties of nanocomposites based on low density polyethylene was studied using X-ray phase (XRD) and differential thermal (DTA) analyzes.An improvement in the strength and deformation parameters, as well as the thermal-oxidative stability of the obtained nanocomposites was revealed, which can be attributed to the effects of structural modification of the polymer matrix.Small amounts of nanofiller introduced into the polymer play the role of structure-forming agents - artificial nuclei of crystallization, which contributes to the formation of a small-spherolite structure in the polymer, characterized by improved physical, mechanical and thermal properties of the obtained nanocomposite.

Dispersion of watermelon rinds as secondary raw materials in technologies of pectin-containing extracts and film structures

The development of protective coatings based on pectin substances that serve as natural structure-forming agents developed from a secondary resource base is focused on removing a complex problem in the production of finished products by deep processing of basic raw materials and developing an original film material. At the same time, the technical result of obtaining pectin-containing film structures is their ability to protect food products from microbiological spoilage, natural losses during storage and the preservation of quality and safety indicators. An important preparatory procedure that determines the efficiency and intensity of extraction processes can be attributed to the operation of dispersing the feedstock, since it directly affects the size of the contact surface area of the phases involved in mass transfer. However, it is clear that the greater the degree of grinding, the higher the efficiency of the process, but an excessive increase can lead to additional unjustified energy costs and, as a result, to an increase in the cost of the finished products sold. In this regard, the purpose of the research is to analyze existing technologies for producing pectin-containing extracts, in which watermelon rinds can be used as secondary resources and to intensify the extraction process by conducting a rational preparatory procedure for grinding the raw materials. The object of the research are watermelon rinds as non-recyclable waste from processing watermelon raw materials. According to the obtained graphs, and taking into account the high rates of gelatinization of the obtained pectin extracts, it is possible to recommend a complex treatment of watermelon rinds, including, in addition to the operations of preliminary preparation of raw materials, ultrasonic exposure and acid hydrolysis, and it is desirable to use food acids, for example, acetic or citric, instead of aggressive sulfuric and hydrochloric acids. As a result of the study of the dispersed composition, it has been concluded that the average equivalent particle size of the dispersed raw materials does not exceed the recommended limits, that is, the result obtained can be considered acceptable.

Formation of consumer preferences in the fish restaurants menu based on sensory characteristics

The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The study used methods for determining the consumer characteristics of fish culinary products based on physical, chemical, aesthetic and sensory analysis. Methods for the preliminary preparation of hydrocolloids as structure-forming agents for the preparation of gelling culinary products with the study of the parameters of the jelly formation process are proposed. The developed ingredient composition of fish culinary products based on low methoxylated pectin and sodium alginate improves the consumer characteristics of the finished dish. This ensures the implementation of strategic decisions in the food industry through the introduction of innovative technologies and the release of products with new consumer and functional properties. It is the new ingredient composition of the fish culinary products in the pouring that opens the priorities in the creation of the wellness products industry with the aim of improving the health of consumers. The active elements of algae are absorbed almost completely through a chemical composition close to that of human plasma. As a result, algae are able to compensate for the lack of elements and contribute to the normalization of metabolism. The use of low-esterified pectin is due to its structure-forming, therapeutic and prophylactic, sorption, antibacterial properties, which are an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage. The use of dietary supplements based on sodium alginate and pectin in food products provide an adjustable texture with new rheological and functional properties, which have a positive effect on the commodity performance of finished products for promotion on the market of healthy food restaurants. On the basis of the sensory indicator, rational parameters of the recipe of fish culinary products in jelly pouring were determined to obtain a transparent, stable, homogeneous elastic consistency, which will expand the range of the wellness menu of restaurants of the Wellness concept.

Application of starter cultures on milk and milk-containing mixtures

Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable fat can reduce the biological value of the product and its organoleptic properties. the effect of direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) and a variety of non-dairy components (non-dairy fats, non-dairy proteins, meat products, fruits, vegetables, spices, herbs, nuts, etc.) is ambiguous. The paper deals with the use of homogeneous and combined starter cultures in the production of fermented milk products from natural and normalized milk and milk-containing mixtures with a substitute for milk fat. The introduction of components of plant origin into the product leads to a decrease in the content of milk protein in the mixtures, which in turn leads to the formation of clots with a non-uniform consistency. Slow acid formation in milk-containing mixtures indicates a decrease in milk sugar in them with this type of normalization in fat, relative to the normalized milk according to the classical technology. This pattern was revealed both when using starter cultures on lactic acid thermophilic streptococci, and on combined starter cultures. In this paper, it is proposed to use Streptococcus salivarius subsp in ferments for milk-containing mixtures. thermophilus strain ST-95. The introduction of the ST-95 strain into the starter culture made it possible to obtain from the milk-containing mixture a fermented milk product with well-pronounced organoleptic properties, a stable clot structure and sufficiently high taste properties. The greatest positive effect was obtained on combined ferments.

Feasibility study of the project of using sesame oil of its own production in a public catering enterprise

Development of technology for new food products with desired properties is a long-term process and requires the involvement of significant resources. At the early stages of innovation, when developing a technical and technological image of a new product, it is necessary to assess the risks and future efficiency of its production and implementation. On the basis of preliminary studies, a technology and formulation of fat and oil products based on a composition of stabilizers and structure-forming agents, including protein products from sesame seeds, have been developed. The article is devoted to the assessment of factors associated with the purchase of raw materials, their quality and availability in the conditions of a public catering enterprise.

Devising nanotechnology for vegetable cryofrozen enrichers with biocomponents and the natural protein healthy snacks containing them

This paper reports the development of nanotechnology for processing vegetables (spicy and carotene-containing ones) into frozen cryoadditives – enrichers with biologically active substances (BAS), as well as natural protein health snacks containing them. An innovative method proposed for obtaining vegetable nano additives involves the use of deep processing of raw materials. The method is based on a complex effect exerted on raw materials by cryo-processing and cryomechanodestruction, making it possible not only to preserve the BAS of fresh vegetables but also to transform them into a nanostructured form in order to fully reveal the biological potential of the raw materials. The resulting nano additives made from vegetables have no analogs. The BAS mass fraction in the produced frozen cryoadditives is 3.0...3.2 times larger than that in the starting fresh raw materials. Vegetable-based cryoadditives that are used in the manufacture of snacks are not only the BAS carriers but also perform the functions of structure-forming agents, gel-forming agents, colorants, thereby making it possible to produce high-quality health products and eliminate the need for food additives. Applying the vegetable-based frozen cryoadditives enrichers with biocomponents has made it possible to devise a new generation of natural protein snacks for healthy eating. The protein base used included nano additives made from legumes (peas) and soft salt cheese, which are distinguished by a high content of complete protein and are easily digestible. The new protein-vegetable snacks differ from conventional ones in the high content of β-carotene, phenolic compounds, tannins; 100 g of the product may satisfy about 30 % of the daily protein needs. The devised snacks are a new type of natural wellness products that are made without the use of artificial food additives and are recommended for industrial production.