Liavynets H. Development of technologies for emulsion type sauces with a high nutritional quality value

The thesis is dedicated to the technology of emulsion sauces such high nutritional value. The application of the powdered spice aroma and carotene containing raw herbal oil containing semi-carotene with their use. Established pattern formation and stabilization of the emulsion sauces for the use of optimized powder mixture composition with spicy aroma and carotene containing raw materials for their resistance and relevant structural and mechanical properties. Proved rational number for prescription of content main components and manufacturing process parameters such emulsion sauces based herbal oil containing carotenes semis. The technology for sauces range of high nutritional value is developed. The complex of consumable and technological properties, reasonable terms and conditions of storage had been defined. Regulatory and technological documentation had been developed and approved, introduction of new technologies to implement in institutions of restaurant industry was made.