Dispergating of Fatty Phase at Milk Vegetable Ice- Cream Production
DOI:
https://doi.org/10.15407/scin8.04.040Keywords:
pumpkin, pumpkin powder, pectin’s substan ces, emulsion firmness homogenization.Abstract
An emulsifying ability of pectin raw material in direct type emulsions is investigated. Recommended emulsifying modes and terms of coconut butter in the select systems are determined. An engineering and mathematical basis for predicting the efficiency of emulsification is obtained. Emulsions for application in milk vegetable ice-cream production on the basis of vegetable raw material are recommended.
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