THE PROPERTIES OF HYDRATED FUNCTIONAL FOOD COMPOSITIONS FOR MEAT SYSTEMS
Abstract
An important task for the meat industry, is to improve and stabilize the quality of products in an uncertain composition and properties of raw materials supplied for processing. One way to solve it is the use of food additives.
For creation functional food compositions were used protein products of animal (protein of porcine skins BELKOTON-C95) and vegetable origin (soy isolate) complexed with a mixture of hydrocolloids. For functional composition elected the following degree of hydration - 1:10, 1:15 and 1:20.
It has been proven the improvement of functional-technological parameters by combination selected components with using nanocomposites.
References
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