Development of Emulsion Sauce Technology for Preventive Nutrition

EN: The article is devoted to the scientific substantiation and development of fabrication method for emulsiontype sauces based on microparticulate of whey proteins and compositions containing lecithin. Devised were a recipe of the sauce and the production technological scheme. The scheme of production of microparticulate in conditions of establishment of the restaurant industry is shown. It is shown that the product is balanced as to its amino acid composition and is a source of polyunsaturated fatty acids in emulsified condition, which improves their absorption. Studied was the influence of storage temperature on the rheological properties of the sauce. Given is the emulsion sauce organoleptic characteristic. The advisability of using microparticulate whey proteins and phospholipid compositions as a base for producing of emulsion sauce prophylactic nutrition was proved. The economical part of technology of producing a sauce like that, which shows the advantages on traditional technologies of production, was substantiated. The microbiological indexes of the provided products which satisfied all the requirements for this kind of products were devoted