Omelchenko S. Technology of semi-finished whipped product with the use of cocoa-butter

The actuality of the theme of the dissertation research is substantiated, the aim and the tasks of the research are formulated, scientific novelty and practical value of the obtained results are specified. The information concerning their approbation and realization, the author's publications is presented, the structure and volume of the work are specified. The research presents analytical review of scientific, technical and patent literature on scientific and practical aspects of creating and use of whipped semi-products with the use of oils. Modern trends of using oils, surface-active substances (SAS) in food products composition re generalized. Their role in foaming and provision of foam stability of foam-emulsive products is clarified, and the reasonability of their application is proved. Normative documentation (TU U 10.7-01266330-290:2014 "Liquid mixture for whipping "Air cream" and technological instruction on its manufacture) is worked out and approved. Social-economic efficiency of introducing the developed technology of manu-facturing whipped semi-product with the use of cocoa-butter is calculated