Eksperimental'noe obosnovanie vliyaniya zhirov na konsistentsiyu morozhenogo

The paper cites the results of analytical and experimental studies relating to the estimation of the impact of the fat phase in ice cream on its consistence directly as a dispersed phase as well as a structurizing barrier on air bubbles in the agglomerated form after freezing that defines stability and dispersion of these structural elements. It is shown that the increase of the homogenization pressure by 25% contributes to the consistence improving due to the increase of the mixture viscosity 1,5 times and the 40% increase of the number of air bubbles sized less than 50 mm. When conducting microscopic studies of the ice cream air phase dispersion a direct participation of fat particles in stabilization of the air phase was confirmed by the presence of the accumulation of agglomerated fat particles in the air bubbles zone and fat particles aggregates after the air phase diffusion from the product. When choosing fats for ice cream it is recommended to take into account their qualitative and quantitative composition defining the capability of fats to transit to a solid state at the mixture maturation and to be adsorbed on the air bubbles surface when freezing the mixture in an agglomerated state. The interconnection of the agglomerated fat quantity in ice cream and its thermo and shape stability is justified. Keywords: fat phase dispersion; consistence; agglomerated fat particles; thermo and shape stability of ice cream.

дисперсность жировой фазы, консистенция, агломерированные жировые частицы, термои формоустойчивость мороженого