Moisture-binding capacity of collagen builders

Functional and technological properties of collagen preparations were studied. Moisture-binding capacity and plasticity in water solution and in milk systems were defined. Research work carried out with the aim to asses functional-technological characteristics of collagen preparations allow to evaluate possibilities of applying the latter in milk products manufacturing.

structured foods, structure forming agents, functional-technological properties, collagen preparations, water binding capacity, flexibility, curds whey, skim milk, cream