A study of the effect of thermotropic polysaccharides on the properties of the alginate­calcium shell of an encapsulated fatty semifinished food product

A study of the effect of thermotropic polysaccharides on the properties of the alginate­calcium shell of an encapsulated fatty semifinished food product

Numerous tests have determined that the use of AlgNa, as a polysaccharide capable of ionotropic gelation, in the technology of capsular products is a promising direction. Owing to the ability of AlgNa to interact chemically with Са2+, it loses its bond with the aquatic medium. The result is a techno...

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Bibliographic Details
Main Authors: Olga Neklesa, Yevgeniia Yarantseva, Oleg Kotlyar, Olga Grinchenko, Pavlo Pyvovarov
Format: Article
Language:English
Published: PC Technology Center 2018-03-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
alginate-calcium shell
semifinished fatty food capsule
ionotropic and thermotropic gel formation
Online Access:http://journals.uran.ua/eejet/article/view/126363

Internet

http://journals.uran.ua/eejet/article/view/126363

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