Development of the spread technology with hydrocolloid addition
- Authors: Smirnova I.A.1, Vasil'eva G.V.1, Smirnova IA1, Vasil'eva GV1
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Affiliations:
- Issue: No 5 (2009)
- Pages: 45-46
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287358
- ID: 287358
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Abstract
Prospects of new types of spreads are substantiated. Calculations for optimal composition of the fat phase of cream-vegetable spread were made. The most efficient ratio of milk fat and sunflower oil was found.
Recipe of the cream-vegetable spread with 50% fat content was developed. Physical and chemical properties of the product are characterized in the tables presented in the article. Rational lipid criterion of the nutritive value of the spread was calculated.
Recipe of the cream-vegetable spread with 50% fat content was developed. Physical and chemical properties of the product are characterized in the tables presented in the article. Rational lipid criterion of the nutritive value of the spread was calculated.
Keywords
About the authors
Irina Anatol'evna Smirnova
Email: milk@kemtipp.ru <mailto:milk@kemtipp.ru>
Galina Viktorovna Vasil'eva
Email: vasilekus@mail.ru <mailto:vasilekus@mail.ru>
I A Smirnova
G V Vasil'eva
References
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