Özet:

Today scientific base of technologies of capsulated products by methods of ionotropic structuring allows to create a new segment of food industry of the Ukrainian food market. Implementation of such innovations creates preconditions for developing principles of food raw materials processing, constructing the new equipment and successful competition at the world food market. The article studies the influence of agar and low-etherified pectin in the composition of capsules, based on gel Alg2Са on the mass-transfer of substances at the expanse of thermotropic gelation. Obtained results testify to the possibility to create systems with different permeability for high- and low-molecular substances on this base. Studied systems are characterized with different speeds of releasing active substances that may be used for providing their prolonged effect on the human organism. Modification of alginate-calcium tunics of capsules with the internal fatty raw material content by using the method of mixed gelation allows to correct structural-mechanical and, as a result, organoleptic and quality parameters of capsulated products. Determination of the active acidity influence on texture parameters allows to correct a speed and regulations of releasing internal contents in zones of the gastrointestinal tract at homeostasis that allows to control physiological ability of innovative products.

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