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Theoretical and practical substantiation of regular ice-cream warehouse using caragenan and replacing cream and milk with milk protein
Bibliographic description of the article for the citation:
Олександра Нєміріч, Ігор Устименко, Андрій Гавриш and Вячеслав Кучинський. Theoretical and practical substantiation of regular ice-cream warehouse using caragenan and replacing cream and milk with milk protein//Science online: International Scientific e-zine - 2022. - №1. - https://nauka-online.com/en/publications/technical-sciences/2022/1/09-9/
Annotation: In the qualifying work, the issues of an improved cold sweet dish using innovative products in the form of thickeners, the creation of a semi-finished product with the addition of carrageenan are considered. The use of this semi-finished product allows to improve the organoleptic characteristics, improved absorption by the body, enrichment of the product with nutrients such as vitamins, ensures the stability of the foams and increases the shelf life. A possible system has been formed, which is a mixture of food emulsion, foam-emulsion type hydrocolloids, which allows expanding the range of culinary products.
