Arutyunyan T. Technology of the margarine and mayonnaise using sprouted cereals

The object of research: the production technology of margarine and mayonnaise. Objective - developing technology of margarine and mayonnaise using multifunctional stabilizing components based on enzyme-modified malts to enhance the technological and physiological properties of the product. Methods: photometric colorimetry; Reference method for determination of total nitrogen; static method of measuring the surface tension; microscopic analysis; method of experiment planning. Theoretical and practical results, the creation of advanced technologies margarine and mayonnaise enhanced nutritional value using multifunctional stabilizing components with physiological and technological functions derived from enzyme-modified wheat malt. Novelty: to stabilize the water-lipid emulsions justified and experimentally validated the use of multifunctional stabilizing components based on enzyme-modified wheat malt that enhance the stability of emulsions margarine and mayonnaise, partial replacement of monoacylglycerol, saving valuable and microbiologically unreliable egg powder, slow oxidative deterioration of the final product.The degree of approbation: in the PrAT "Kharkov Fat Plant"; development recommended for implementation. Sphere of use: production of margarine and mayonnaise.