JUSTIFICATION OF THE CHOICE OF FOOD INGREDIENTS FOR OBTAINING THERMOSTABLE EMULSION SYSTEMS AS THE BASIS OF HOT SAUCES

Abstract

The market of sauces in Ukraine is quite dynamic, it is characterized by a high level of competition, which requires market operators to constantly update the assortment and introduce innovations. Therefore, during the construction of new products, an important stage is the justified choice of food ingredients, the implementation of functional and technological properties of which will allow the formation of a given structure of the product (emulsion) and ensure its stability in the technological flow. The purpose of the research is to substantiate the choice of food ingredients for obtaining thermostable emulsion systems as the basis of hot sauces. The emulsifying capacity and stability of emulsion systems based on milk protein concentrate, whey protein concentrate, heat-stable egg yolk and emulsifying starch in the concentration range of 0.5‒5.0 % were studied. According to the indicator of the general stability of emulsions, the ingredients can be arranged as follows: whey protein concentrate > heat-stable egg yolk > milk protein concentrate > modified emulsifying starch. According to the general trend of increasing stability of emulsion systems with increasing concentration of ingredients, the systems are thermodynamically and kinetically unstable and require stabilization. The stability of emulsion systems is ensured by increasing the viscosity of the dispersion medium due to the introduction of starch. This leads to an increase in the aggregative, kinetic and total number of emulsions. To obtain thermostable emulsion systems as the basis of hot sauces, it is recommended to use whey protein concentrate at a concentration of 3.0…5.0 % (as an emulsifier) and modified waxy corn starch at a concentration of up to 5.0 % (as a stabilizer).