Content Introduction

2 3 4 CONTENT INTRODUCTION ............................................................................. 7 1 GENERAL CHARACTERISTICS OF STRUCTURE-FORMING AGENTS AND THEIR PROPERTIES ................................................ 11 1.1 Characteristics of structure-forming agents (agar, agaroid, furzellaran, gelatin) with altered functional properties ......................... 11 1.1.1 Investigation of the moisture absorption kinetics. .......... 11 1.1.2 Study of the surface properties of solutions ................... 20 1.1.3 Study of the solutions viscosity ...................................... 25 1.1.4 Investigation of the supramolecular structure of solutions ............................................................................................ 27 1.1.5 Study of solidification and melting temperatures of jelly ................................................................................................... 31 1.2 Characteristics of pectin substances and their properties ..... 43 1.2.1 Pectin substances of plant ............................................... 43 1.2.2 Characteristics of industrial pectins................................ 53 1.2.3 Functional and technological properties of pectin .......... 55 1.2.4 Nature, mechanisms of gel formation ............................ 62 References ........................................................................................ 76 2 INVESTIGATION OF STRUCTURAL-MECHANICAL AND PHYSICOCHEMICAL PROPERTIES OF STRUCTURE-FORMING AGENTS ............................................................................................... 85 2.1 Investigation of the structural and mechanical properties of agar gels, agaroids, furzellaran, gelatin ................................................. 85 2.1.1 Investigation of influence of the organic acids salts and polyatomic alcohols on the strength of jelly of various nature .............. 85 2.1.2 Influence of polyatomic alcohols and salts on the jelly strength of sulfited spolysaccharides .................................................... 99 2.1.3 Investigation of structural and mechanical characteristics of jelly ................................................................................................. 104 2.1.4 Study of influence of thermostating process duration and the solutions temperature on the jelly strength of the polysaccharide . 108 5 2.1.5 Investigation of the structure formation kinetics ......... 111 2.1.6 Characterization of physicochemical properties of pectin extracts ................................................................................................ 115 2.1.7 Gelling ability of pectin extracts .................................. 119 2.1.8 The process flowsheet of dry pectin extracts production. .......................................................................................... 122 References ...................................................................................... 125 3 TECHNOLOGIES BASED ON THE STUDIED STRUCTURE- FORMING AGENTS .......................................................................... 130 3.1 Technology of jelly dishes .................................................. 130 3.2 Technology of culinary products using milk protein .......... 137 3.3 Confectionery technology................................................... 142 3.3.1 Production technology of jelly marmalade ................... 142 3.3.2 Production technology of jelly candy ........................... 145 3.3.3 Technology of cakes ..................................................... 150 3.4 Encapsulated product shell technology .............................. 152 3.4.1 Agar-based shell technology ........................................ 152 3.4.2 Agaroid-based shell technology ................................... 153 3.4.3 The technological scheme of shell on complex jelly forming agents ..................................................................................... 156 3.5 Technology of heat-resistant frozen fillings ....................... 163 3.5.1 Development of recipe and technology of thermostable filling using dairy raw material and sesame seeds concentrate ........... 163 3.5.2 Study of microbiological indicators of thermostable filling using dairy raw material and sesame seeds concentrate and justification of its storage life under traditional conditions and frozen ................... 168 3.5.3 Study of the chemical composition of thermostable filling using dairy raw material and sesame seeds concentrate during storage under traditional conditions and frozen ............................................... 169 3.5.4 Study of physicochemical properties of thermostable filling using dairy raw material and sesame seeds concentrate during storage under traditional conditions and frozen .................................. 178 6 3.6 Study of rheological properties of thermostable filling using dairy raw material and sesame seeds concentrate during storage under traditional conditions and frozen ......................................................... 191 3.6.1 Determination of strength ............................................. 191 3.6.2 Determination of the shear stress ................................. 192 3.6.3 Study of structural and mechanical properties ............. 192 3.7 Determination of the temperature influence on the technological properties of thermostable filling using dairy raw material and sesame seeds concentrate during storage under traditional conditions and frozen .......................................................................... 197 3.7.1 Change of thermal resistance ....................................... 197 3.7.2 Change of melting temperature ................................... 199 3.8 Technology of functional beverages ................................... 201 3.9 Technology of canning products ........................................ 206 3.10 Confectionery technology................................................. 211 3.11 Technology of jelly dishes using apple pectin concentrate .......................................................................................... 236 3.12 Technology of dairy pectin products ................................ 239 3.13 Technology of pectin-containing powders ....................... 245 References ...................................................................................... 247 7 INTRODUCTION The main raw materials of confectionery are sugar, molasses, cocoa beans, nuts, fruit and berry semi-finished products, wheat flour, starch, fats, which account for 90% of all raw materials. Additional raw materials that give confectionery piquancy, aesthetic appearance, improve the structure, extend the shelf life are jelly formation agents, food acids and dyes, flavors and emulsifiers, foaming and moisture-retaining additives, etc. Thickeners and gelling agents are substances that are used in small quantities, increase the viscosity of food, create a jelly-like structure of marmalade products and candies with jelly cases, as well as stabilize the foam structure of pastilles, whipped candy cases. A clear division between thickeners and jelly forming agents is not always possible to find, because there are substances that have the properties of both thickener and jelly forming agent under different conditions. Some thickeners can form strong gels under certain conditions. The jelly forming agents include: animal gelatin, agar-agar, agaroid, carrageenan, furcelaran, pectin and others. These substances are also hydrocolloids with a long polymer chain, have a high gelling activity that exceeds their thickening activity, and also have different levels of stabilizing activity. Gelatin (E441) - a protein product that is a mixture of polypeptides with different molecular weights and their aggregates, has no taste or smell. Gelatin is obtained from the cartilage, bones and tendons of animals. Used in the manufacture of jellies and mousses. The advantages of this gelling substance are the transparency of the jellies, elasticity that allows whipping, weak taste. Disadvantages include low gelling ability, slow formation of jellies, reduced gelling ability when boiling. In addition, the hardening of gelatin jellies largely depends on the temperature, so they must be kept for a long time in the refrigerator. It is known that seaweed synthesizes valuable organic compounds - proteins, polysaccharides, lipids, and are powerful concentrators of many trace elements. Algae industry products (food additives) are used as jelly forming agents, thickeners, gelling agents, adsorbents, antioxidants, emulsifiers, sealants, structurants, fillers. In 8 some parts of the world, red algae Gigartina stellata (= Mastocarpus stellatus), Chondrus crispus are used to make jelly [1]. Agar (E406) is the strongest jelly forming agent. Is a mixture of polysaccharides of agarose and agaropectin, which is obtained by extraction from red (phyllophora) and brown algae (Gracilaria, Gelidium, Ceramium), growing in the Black, White Seas [2] and the Pacific Ocean. It is a plant substitute for gelatin. Agar-agar is a very universal gelling agent and can be used for food bases with a high concentration of salt, sugar, alcohol, acids. It is used in the confectionery industry in the production of marmalade, jelly, in the manufacture of ice cream, where it prevents the formation of ice crystals, as well as in the clarification of juices. The agar drug is insoluble in water, but when boiled gives weakly concentrated solutions that form transparent jellies when

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