SPREAD WITH SYNBIOTIC PROPERTIES - NEW PRODUCTS IN BUTTER & FAT INDUSTRY
Abstract
The article describes the main aspects of the creation of balanced emulsion of fatty productsin view a functional purpose the norms physiological requirements of modern man, shows promising developments sweet bifido low fat spreads a functional purpose with synbiotic properties in the ratio of milk and vegetable fats and balanced ratio of 70:30 UFA: MUFA:PUFA and PUFA ω-6: PUFA ω-3. Рroposed introduction in recipes low fat spreads dry dairy ingredients to ensure high organoleptic parameters, in particular taste or smell, and stabilizing the structure. As probiotic components recommended adapted to milk cultures of bifidobacteria in the composition of bacterial concentrates direct introduction FD DVS Bb-12, Liobac BIFI or Liobac 3BIFIDI after their activation in pre-sterilized milk, enriched with fructose as a bifidogenic factor, as prebiotics – the use of soluble dietary fiber: gum, pectin, inulin. It is also possible enrichment functional purpose spreads fat-soluble antioxidant vitamins (A, D, E).
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