Issledovanie strukturiruyushchey sposobnosti zhira v morozhenom plombir bez emul'gatorov

The modern technology of ice cream uses the methods aimed to attain a partial demulsification of the fatty phase, to increase a whipped state, to create a creamy consistence as well as to obtain thermal and shape stability. For this purpose the emulsifiers at low hydrophilic and lipophilic balance are applied. The studies resulted in ascertainment that the effect of stabilization obtained thanks to the fat participating in the structure formation should be taken into account when emulsifiers were not used in ice cream at high fat content. It was shown that ice cream at 12, 15, 18 и 20 % fat content contained 25, 53, 72 и 85 % of structurizing fat correspondingly. The agglomerated fat and fat in a free state are referred to the structurizing fat. The interaction between the mass content of structurizing fat and the thermal stability of the product was established.

мороженое пломбир, эмульгаторы, деэмульгирование, агломерированный жир, структурирующий жир, термоустойчивость