Pyvovarov Y. Scientific substantiation of the technology of structured foodstuffs by the method of ionotropic gel formation

Technology of encapsulated tomato sauces is scientifically justified and developed in dissertation. The formation conditions of encapsulated tomato -based sauces using physical modifications principles of encapsulant. Rational concentration of the encapsulating reacting mixture main components and forming solutions are established and substantiated. The possibility of adjustment capsulated tomato sauces technological properties by means of physical modific ations of Na-CMC solutions, which is part of the encapsulation mixture, is proved. The encapsulated tomato sauces technology and assortment are developed, ways of using in food products and sausage products technologies as minced mass filler for boiled sausages are proposed. Consumer and technological properties are defined, storage terms and conditions are determined. Regulatory and technological documentation are developed and approved, introduction of new technologies in food processing enterprises sector is carried on.