Zviahintseva-Semenets Y. Improving the technology of low-calorie creams from churned cream by using hydrocolloids and sugars

The dissertation is devoted to the problem of improving the technology of low fat cream from whipped cream with the use of plant polysaccharides (sodium alginate, j-carrageenan, agar) and sugars (sucrose, fructose, glucose, lactulose). The rational ratios of the main prescription components, which provide the necessary organoleptic, physical and chemical and structural and mechanical indicators of the quality of the creams, are established. The technological parameters of the production of low-fat cream from the whipped cream are studied and grounded. Improvement of the prescription composition of creams reduces the energy value of products by 33 - 36%, which provides it with the status of "products with reduced caloric content", and also allows you to create products of functional direction with lactulose and functional-dietary - with fructose. All products are products with reduced glycemicity (IG <55), have a cost of 30% lower than the traditional counterparts. A set of measures on the introduction of technologies into production and the educational process has been carried out.