Bakhmach V. Improvement of mayonnaise production technology based on an integrated stabilizer

Object of research : the process of stabilization of mayonnaise emulsions with mixtures of vegetable hydrocolloids . Objective: scientific foundation for mayonnaise technology improvement using integrated stabilizer from a mixture of vegetable hydrocolloids . Investigation methods: Theoretical positions of thesis are based on the fundamental provisions of applied rheology, in addition to research conducted using the method of gas-liquid chromatography, differential scanning calorimetry standard methods according to DSTU 4560. Scientific novelty: new scientific data about rheological properties of single vegetable gums and their blends have been obtained in this dissertation and on this base new complex stabilazer have been created and technological scheme of mayonnaise production technology have been improved. Influence of vegetable gums on physico-chemical and organoleptic properties have been determined. Theoretical and practical results: have been obtained new scientific data on the rheological properties of vegetable gums , established the presence of thixotropic properties of xanthan gum , rational method of injection of stabilizers into mayonnaise emulsion have been proposed, mathematical models of viscosity and organoleptic characteristics against number and ratio of the components of stabilization system have been created, have been obtained new scientific evidence on the impact of vegetable gums in organoleptic mayonnaise, rational ratio of the components in the complex stabilizer have been found, technical specifications and technical documentation for developed stabilizer have been created/. Degree of implementation: The main research results are used in the enterprise of LLC " Vianoks " PF "Snork ", LLC " Company " Avis " and introduced to the scientific process. Field of use - food and processing industry .