Development of technology of creams using hydrocolloids

Keywords: polysaccharides, carrageenan, locust bean gum, xanthan gum, cream

Abstract

The article presents a scientific study of the functional and technological properties of hydrocolloids, namely thickeners of polysaccharide nature, which are used as thickeners and stabilizers in dessert products. According to the monitoring of literature sources and the experience of manufacturers, the most commonly used thickeners of polysaccharide nature are carrageenan, locust bean gum, xanthan gum, pectin, starch, etc. However, each of these polysaccharides has both positive and negative sides, more polysaccharides are able to form dense gels, but with a high synergistic effect. Thickeners, such as k-carrageenan, low-esterified pectins, can form gels only in the presence of Са2+. There are also polysaccharides that form gels only at low temperatures and are not stable during external factors (temperature of sale and storage, mechanical impact, etc.).

Therefore, the study was conducted on the combination of polysaccharides in order to obtain creams with an airy gel-like structure. It has been determined, that it is expedient to use the combination "xanthan gum 0.75 % – locust bean gum 0.5 %" to obtain cream

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Author Biographies

Svitlana Andrieieva, State Biotechnological University

Department of Food Technology in the Restaurant Industry

Aliona Dikhtyar, State Biotechnological University

Department of Food Technology in the Restaurant Industry

Olga Grinchenko, State Biotechnological University

Department of Food Technology in the Restaurant Industry

Yevgen Pyvovarov, State Biotechnological University

Department of Food Technology in the Restaurant Industry

Maryna Kolesnikova, State Biotechnological University

Department of Food Technology in the Restaurant Industry

Svitlana Omel'chenko, State Biotechnological University

Department of Food Technology in the Restaurant Industry

Oleg Kotlyar, State Biotechnological University

Department of Food Technology in the Restaurant Industry

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Published
2021-12-03
How to Cite
Andrieieva, S., Dikhtyar, A., Grinchenko, O., Pyvovarov, Y., Kolesnikova, M., Omel’chenko, S., & Kotlyar, O. (2021). Development of technology of creams using hydrocolloids. EUREKA: Life Sciences, (6), 34-42. https://doi.org/10.21303/2504-5695.2021.002187
Section
Food Science and Technology