«Department of scientific and publishing activities»
Ru En
Open access
Subscription/purchasing
Submit manuscript
Home >Food Processing: Techniques and Technology > Archive > Volume 23, Issue 4, 2011 > COMPARATIVE RESEARCH OF MICROSTRUCTURE AND COMPOSITION OF STABILIZERS FROM PLANT RAW MATERIALS
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

COMPARATIVE RESEARCH OF MICROSTRUCTURE AND COMPOSITION OF STABILIZERS FROM PLANT RAW MATERIALS

Arhipov A. N. a
,
Pozdnyakova AV. b
,
Krupin AV. c
,
Bakanov M. V. b
Affiliation
a ООО «КПФ Милорада»р
b Kemerovo Institute of Food Science and Technology
c ОАО ХК «СДС-Алко»р
Copyright ©Arhipov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
It has been established that characteristics of the investigated stabilizers differ in the size and form of the particles, the density of their arrangement. The composition of structure stabilizers was investigated with the electronic microscope. Spectrometer profiles of the chemical composition have been obtained, the correlation of basic elements in structure stabilizers has been defined. Similarities in the availability of some chemical elements and their compositional correlation in the structure stabilizers of one type (CMC, gum and a sodium pyrophosphate) have been revealed. Mathematical processing of microphotos of structure stabilizers has been carried out; the masks defining the microemptiness in the structure of investigated stabilizer particles have been created.
Keywords
Structure stabilizers, falsification, microstructure, carboxymethylcellulose, sodium alginate, sodium pyrophosphate, ksantano guma
REFERENCES
  1. Данкверт, С.А. Современное состояние и перспективы развития молочного комплекса России / C.А. Данкверт, И.М. Дукин // Молочная промышленность. - 2006. - №1. - С. 10-11.
  2. Макеева, И.А. Научные подходы к формированию понятий потребительских свойств и характеристик молочных продуктов в период интенсивного развития их ассортимента / И.А. Макеева // Хранение и переработка сельхозсырья. - 2006. - № 3. - С. 48-53.
  3. Самуйлова, О.К. Функции стабилизаторов и эмульгаторов в молочных продуктах / О.К. Самуйлова, Л.Я. Владимова // Переработка молока. - 2004. - №2. - С. 22.
  4. Берегова, И.В. Пектины и каррагинаны в молочных продуктах нового поколения / И.В. Берегова // Молочная промышленность. - 2006. - №6. - С. 44-46.
How to quote?
About journal

Contents
Abstract
Keywords
References
Техника и технология пищевых производств (Food Processing: Techniques and Technology) uses cookies. By continuing to use the portal, you agree to the storage and use of cookies by the portal and partner sites on your device.
Manage files