Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curds-based products

摘要: The appropriateness of using the phospholipids egg products has been considered as an alternative to synthetic emulsifiers in technology making milk-containing curds-based sour milk (hereinafter, products) functional purpose. Underlying development is improvement conventional by replacing 50 % fat with a blend natural vegetable oils (based on mathematically calculated ratios). This could increase content essential fatty acids level commensurate physiological norms their consumption. Adding chicken processing useful and safe emulsifier would prevent separation product's phases. emulsifying mixture "Prottekt 01" used control. rational dosage for introducing selected determined, based calculation 1...4 % mass introduced fats (blend), which ensure highest fat-retaining capacity (FRC) indicator do not affect organoleptic characteristics product. It established that stability direct (DE) «o/w» 100 % case yolk powder or amount 3 %; albumin – 4 %. ratio formulation components determined such emulsions ‒ water phase:vegetable oil blend:egg 21:76:3, provided lowest possible percentage phase (whey) introduced. dependence moisture-retaining moisture product included experimental samples confirmed. good agreement phenomenon reduced food when its increases result lower compared protein phase. derived lecithin indicators FRC DE proves choosing FRC, 5 cm 3 /g, formation DE, are observed 3 % (with 10.3 g/100 g product) composition