Innovative Technologies Dressing Using Semi Lipid Encapsulated Raw Food

• Main Authors: Olha Tyshchenko, Pavlo Pyvovarov, Oleksandr Nahornyi, Jose Maria Olmo Peinado
• Format: Article
• Language: English
• Published: KNUKiM Publishing Centre 2019-06-01
• Series: Ресторанний і готельний консалтинг: Інновації
• Subjects: дресінг; напівфабрикати оліє-жирові; продукція капсульована; термотропно-іонотропне гелеутворення; капсулоутворення; ліпіди
• Online Access: http://restaurant-hotel.knukim.edu.ua/article/view/170403

The purpose of the article is to study the effect of acid-containing raw materials and taste aromatic prescription components on the structural and mechanical and organoleptic properties of alginate-calcium shells of capsules with internal fat content in the dressing capsules technology. Research methods. Researches are aimed at scientific substantiation of technological parameters of obtaining food and culinary products with the use of food raw materials lipids of encapsulated, development and substantiation of technologies, determination of basic indicators of quality and safety of new products, its change under the influence of technological factors and during storage. Scientific novelty. The regularities of the influence of acid-containing raw materials and other flavoring substances on the structural and mechanical and organoleptic properties of thermos tropic-ionotropic shells of capsules with internal fat content have been determined. Conclusions. It has been determined that the oil-fat raw materials in the form of capsules introduction with a modified shell ensures colloidal stability in the oil-acid system in the process flow and during storage. As the result of this there is the development and scientific substantiation of innovative technologies of drapes encapsulated in the assortment for the food industry.