Özet:

Numerous tests have determined that the use of AlgNa, as a polysaccharide capable of ionotropic gelation, in the technology of capsular products is a promising direction. Owing to the ability of AlgNa to interact chemically with Са2+, it loses its bond with the aquatic medium. The result is a technological possibility of forming an elastic thermostable shell of capsules with specific structural and mechanical parameters. In this case, the formation of a globular shape of capsules is achieved by using the technological principles of droplet extrusion of the recipe mixture in an air medium. Simultaneous use of several thermotropic and/or ionotropic gelators in a common solvent helps implement the chemical potentials inherent in the ionotropic gel formers. The result is the production of “chemical” gels or the creation of a system of a “physical + chemical” gel with the use of thermotropic polysaccharides. The need to correct the texture properties of alginate-calcium shells of the EFSFFP is due to the prerequisites for providing new organoleptic properties of products, managing the extent of permeability for controlled homeostasis, and expanding the spectrum of using capsulated products in the technology of culinary and food products. It has been experimentally proved that the use of “AlgNa – agar – Са2+ – water” and “AlgNa – low-esterified pectin – Са2+ – water” systems can significantly influence the elastic elasticity of mixed gels in terms of increasing their density. The use of glycerol as an alcohol-solvent of an aqueous solvent results in inhibiting the process of forming the Alg2Сa gel, thereby providing controlled capsulation with the formation of plastic gels. It has been established that the characteristics of mixed gels, their elastic-plastic and technological properties depend on many factors. These are the choice and concentration of polysaccharide, the properties of the solvent, the stage of conversion of AlgNa into Alg2Сa, the concentration ratio of the components, and the temperature of the medium, which determines the mobility of hydrogen bonds. On the basis of the obtained data, a technological model of producing an EFSFFP has been developed to obtain capsulated products with given organoleptic parameters. Author Biographies Olga Neklesa, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051 PhD, Associate Professor Department of technology of bread, confectionery, pasta and food concentrates

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