Emulsion products of reduced fat content

E. Yu Agarkova; Агаркова Евгения Юрьевна; V. G Budrik; Будрик Владислав Глебович; S. E Dimitrieva; Димитриева Светлана Елисеевна; O. A Alyanchikova; Алянчикова Ольга Александровна; K. A Berezkina; Березкина Ксения Александровна; T. A Davydova; Давыдова Тамара Ивановна

Emulsion products of reduced fat content

Authors: Agarkova E.Y.¹, Budrik V.G¹, Dimitrieva S.E¹, Alyanchikova O.A¹, Berezkina K.A¹, Davydova T.A¹
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Issue: No 3 (2013)
Pages: 71-72
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/327499
ID: 327499

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Abstract

Any deviation of the pH value caused for example by temperature regimes changes in the process of emulsion product manufacturing can result in destabilization of the product. The pH value is supported in the predetermined range by introduction of acidity regulators in the product. Various acidity regulators of the company «Himfood» were applied, and the results of the study were used in working out dietetic low fat sauce on the basis of curds.