Artamonova M. The regularities technology of jellied products with the of microbial polysaccharides

Microbial polysaccharides of xampane and agar and agaroid jelling compositions and jellied products. Development of technology of jellied products with reduced consumption of jelling agent. Methods: molecular-mass dispensing, rheolodic. Concentration and means of addition of xampane and polymixane adjuncts to jellies on the basis agar and agaroid have been determined; interaction with the formation of mutual polysaccharide complex and firmnes of jelly's structural net have been determined. Experimental lot was produced and TC, TI. Patent were approved. Acts of implementation. Economical and social. Catering enterprises and enterprises of confectionary industry and enterprises