Goralchuk A. Technology of thermostable emulsive sauces based on vegetable raw material

The object is the technology of thermostable emulsive sauces based on vegetable raw material; aim - scientific substantiation and elaboration of technology of thermostable emulsive sauces; methods – physical, physicochemical, organoleptic, microbiological, methods of the system analysis, planning and mathematical modelling; novelty - the expediency of use of vegetable and lactic raw material as sources of function components in the technology of thermostable emulsive sauces is scientifically proved, the technology of thermostable emulsive sauces and hot snacks with their use is scientifically proved; the results - technology of thermostable emulsive sauces is developed, main indexes of its quality and safety as well as their changes in the technological process are determined; inculcation is at the restaurants; branch is food retail industry and restaurants.