Sokolovska I. Rational using of pectin and sodium alginate in sugar reduced egg-white creams technology.

The thesis is devoted to theoretical and experimental justification of using pectin and sodium alginate to stabilize sugarreduced protein creams quality indicators, increasing of the creams nutritional value due to the introduction of blueberries or sea-buckthorn puree. The action mechanism of additives on egg-white foaming process, the physical and chemical properties of pectin and sodium alginate, structural and mechanical properties of their solutions and limitedswelling-gels were studied. It was established that their complexes in solution have more robust internal structure that, obviously, is associated with the additional hydrogen bonds between molecules of sodium alginate and pectin. The expediency of recipe acid replacing by acidcontaining products - sea buck-thorn or blackberry puree was proved. It was established that their introduction gives to creams the "functional foods" status. The improved technology of protein creams exceeds the base sample for complex quality index by 11%, 39% and 52%. The expe-diency of protein creams freezing to lengthen the storage period was proved.