Sabadosh G. Technology of dairy desserts using carrageenans

Object of investigations - technology of dairy desserts using carrageenansty indexes. The purpose - scientifically substantiated and elaborated technology of mo-milking desserts with gelling structure based on kappa-carrageenan and foaming structure based on iota-carrageenan. In the thesis it is scientifically substantiated and elaborated technology of mo-milking desserts with gelling structure based on kappa-carrageenan and foaming struc-ture based on iota-carrageenan. The conditions of formation of complexes between milk proteins and carageenan with influence of calcium ions, which providing receiving sta-ble gelling and foaming systems, are established.The most efficient ratio of kappa-carrageenan and carob gums, which ensure re-ceiving non-syneresis gelling products, is determined. The legitimacies of formation of strong adsorption layers on liquid interphase, which ensure receiving sustainable dairy foaming systems based on iota-carrageenan. By full factorial experiment the rational ra-tio of the main components in prescription of gelling and foaming products is proved. The branch of application - food industry.