Study of the technological properties of dehydroquercetin

He sphere of application of dehydroquercetin in different sectors of food industry is rather wide (milk products, confectionary, meat products and semi-finished foods, butter and oil products, canned products etc.) It gives possibility to add dehydroquercetin to foods and foods components that are the media with various physical-chemical characteristics differing by salt or other salts, saccharose, various food supplement etc. presence. Dehydroquercetins supplied by different producers, in spite of the compliance with the requirements of the TP and TC 029/2012 and the GOST 33504-2015, differ by their technological properties such as rate and completeness of solubility in liquid media under the same terms. They are also effected by presence of salt, saccharose etc in the solutions as well as by the temperature and time factors. As a result, food producers can meet some problems when choosing the ways and procedures for introduction of dehydroquercetin. The methodological recommendations «Determination of the technological properties of the antioxidant dehydroquercetin» developed at the Laboratory of canned milk products of the All-Russian Research Institute of the Dairy Industry (VNIMI) are presented. The recommendations can be applied to assess technological properties of the supplement given to determine possible application of the sample studied for receiving certain foods. The order of the assessment of technological characteristics of dehydroquercetin is given: ability to dissolve, rate and completeness of dissolving, stability at storage, antioxidant activity. According to the results received, it is possible to determine suitability or non-suitability of the dehydroquercetin sample investigated for manufacture of the specific product. The specialists can also choose the way and stage of the most efficient introduction of the supplement in the product or its components taking into account special features of the technological process.

Galstyan A.G, Turovskaya S.N, Illarionova E.E. Study of the technological properties of dehydro-quercetin, dehydroquercetin, technological properties, solubility in the liquids, antioxidant activity, peroxide oxidation of lipids, milk fat, food supplement