Bakirov M. Technology of iodine-protein additive and its usage in the production of emulsion sauces.

The dissertation is devoted to the scientific grounding, development and practical realization of the technology of iodine-protein additive and emulsion sauces, fortified with iodine compositions. Recipe composition and technological regimes of iodine-protein additive production were scientifically proved. Methods and regimes of albumen with iodine ions processing were determined. It was specified that the most optimal conditions for getting the iodine-protein additive is binding of iodine with the albumen at pH 7±0,2 from 0,4 n. Solution KI at the temperature 20°C during 2 h, and further spray drying of the received mass and removing inorganic iodine remainders from the powder-like system using the method of thermal regulation at the temperature 50±5°C during 10…12 h. Iodine-protein additive technology was set out. It was also determined that the rational regimes and iodine-protein additive expiration date are as follows: temperature not higher than 20°C, relative humidity of the air - not higher than 75%, keeping limit - not more than 6 months. General chemical and amino acid composition of the iodine-protein additive was specified. On the basis of the conducted experiments the practicability of usage and of iodine-protein additive in the technology of emulsion sauces was scientifically grounded and experimentally proved. The technology of production of emulsion sauces with usage of iodine-protein additive was developed. It was stated that the products are characterized by increased concentration of bioorganic iodine compositions. The normative documentation was developed and confirmed (TS U 10.8-01566330-281:2013 " Protein and mineral concentrating additives"). The approbation of the technology of iodine-protein additive and emulsion sauces with its usage at the enterprises of catering and food industry of Ukraine and the educational process were conducted. The economic effectiveness of the working-out implementation was determined.