Dispersity of the air phase in desserts without food additive
- Authors: Tvorogova A.A1, Koreshkov V.N1, Hohlova L.M1, Gavrilychev V.S1
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- Issue: No 12 (2016)
- Pages: 61-62
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328762
- ID: 328762
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Abstract
Dispersity of the air phase in the aerated desserts with application of the gelatin structure stabilizer has been determined in the frozen (-18 °C), cooled (4±2 and 1±1 °С) and warmed (20 °C) products. Dispersity of the air bubbles becomes lower without using emulsifiers. In the defrosted state, the average diameter of the air bubbles after 2 days of storage increased more than 3 times and the quantity of air bubbles becomes 13-27 times lower. This demonstrates expediency to defrost desserts just before consumption, and it is advisable to store the desserts for only a few hours at the temperature not higher than 6 °C. Solution of the problem of preserving air phase stability in desserts after defrosting is possible at additional application of efficient emulsifiers in the composition of stabilizing systems.
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About the authors
A. A Tvorogova
Email: antvorogova@yandex.ru
V. N Koreshkov
L. M Hohlova
V. S Gavrilychev
References
- ТР ТС 033/2013 «О безопасности молока и молочных продуктов».
- ТУ 9228-149-00419762-07 «Десерты взбитые замороженные».
- Творогова А.А. Научно-практические рекомендации по стабилизации структуры мороженого. - М.: Типография Россельхозакадемии, 2003. - 46 с.
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