Abstract:

The use of sodium alginate and realization of its chemical potential in technology of encapsulated oils provide thermostable properties of shell that widens the assortment of new types of oil-fat products with given geometric form and improved consumption properties, prolonged storage terms. The stable technological process of encapsulated oil production is provided by involvement of third substance – white sugar into recipe composition of sodium alginate water solution.  Scientific-technical substantiation of the composition of structurized edible shells of dosed encapsulated oils is provided by the parameters of such systems that determine technological cycle of production and of the work of special equipment for its industry receiving. The technology of shells of encapsulated oils and rational concentrations of recipe components were elaborated. The introduction of density regulator –white sugar – in concentration 23,0 % into the composition of capsule-creating solution that allowed determine organoleptic and structural-mechanical parameters Efr = (10,0…21,5) × 103 Pа was substantiated. Determination of technological properties of the shell of encapsulated oils gives preconditions for the industrial production that allows widen the assortment of oil-fat raw material, encapsulated charging and widen the area of the use of industrial encapsulated product for culinary at institutions of restaurant economy.

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