Shevchenko O. Shaping quality of functional ice-cream by enrichments with iodine and protein

Object - the commodity expert evaluation of the quality of milk, cream, premium full-cream ice with protein and elamin additions; aim – the improvement of the commodity characteristics of ice-cream by using the semi-finished product on the base of protein and elamin; methods – the standard and new methods of quality evaluation; novelty – the efficiency of protein and elamin additions to enrich ice-cream with iodine and protein has been proved; the data have been received to give the grounds for the effective use of protein additions and elamin for the production of the ice-cream rich in iodine and micro- and macro-elements, vitamins, amino-acids and as stabilizing and emulsifying agents; it has been fund that the addition of 1% of elamin to protein improves its commodity characteristics, increases its moisture retention and characterizes the system as more resistant to mechanical effects; results – the ice-cream formulas and the technology have been developed; inculcated in milk-processing industry; branch – food industry