SAFETY EVALUATION OF SAUCE PRODUCTS
UDC664.871:658.772
ANTONENKO A.,
postgraduate,
KyivNational Universityof Trade and Economics
KRAVCHENKO M.,
postgraduate,
KyivNational Universityof Trade and Economics
SAFETY EVALUATION OF SAUCE PRODUCTS
The new sauces "Soniachnyi", "Balans", "Gorets" and "Veselka", produced on the bases of composition mixtures of protein-fat additive "Super" ECO®, gum arabic (FІBREGUM™), pectin GRINDSTED YF 738, calcium lactate and traditional analogs "Molochniy", "Tkemali", "Bilyi" and "Yabluchnyi" have been studied for safety. It was determined that the content of toxic elements, mycotoxins, pesticides, radionuclides, and the microbiological indicators do not exceed the norms set for such products and are safe after 24 hours of storage. Normative and technological documents for the new sauces were developed and approved.
SAFETY EVALUATION OF SAUCE PRODUCTS
ANTONENKO A.,
postgraduate,
KyivNational Universityof Trade and Economics
KRAVCHENKO M.,
postgraduate,
KyivNational Universityof Trade and Economics
SAFETY EVALUATION OF SAUCE PRODUCTS
The new sauces "Soniachnyi", "Balans", "Gorets" and "Veselka", produced on the bases of composition mixtures of protein-fat additive "Super" ECO®, gum arabic (FІBREGUM™), pectin GRINDSTED YF 738, calcium lactate and traditional analogs "Molochniy", "Tkemali", "Bilyi" and "Yabluchnyi" have been studied for safety. It was determined that the content of toxic elements, mycotoxins, pesticides, radionuclides, and the microbiological indicators do not exceed the norms set for such products and are safe after 24 hours of storage. Normative and technological documents for the new sauces were developed and approved.
SAFETY EVALUATION OF SAUCE PRODUCTS