FEATURES OF FOOD TEXTURES USE IN MOLECULAR TECHNOLOGY
UDC 539.22
DMITRIK I.,
postgraduate,
KyivNational Universityof Trade and Economics
FEATURES OF FOOD TEXTURES USE IN MOLECULAR TECHNOLOGY
The article deals with the concept of molecular technology, its principles and problems. Characteristics of the basic molecular technology tools are presented, i.e. sphere creation, gel-processing, emulsificacion, thickening. Classification and the characteristic of structures such as Algin, Calcic, Citras, Gellan, Kappa, Iota, Agar, Lecite, Sucro, Glice, Metil, Xantana are presented. The optimum quantity of Algin structure for creation of spheres is defined.
FEATURES OF FOOD TEXTURES USE IN MOLECULAR TECHNOLOGY
DMITRIK I.,
postgraduate,
KyivNational Universityof Trade and Economics
FEATURES OF FOOD TEXTURES USE IN MOLECULAR TECHNOLOGY
The article deals with the concept of molecular technology, its principles and problems. Characteristics of the basic molecular technology tools are presented, i.e. sphere creation, gel-processing, emulsificacion, thickening. Classification and the characteristic of structures such as Algin, Calcic, Citras, Gellan, Kappa, Iota, Agar, Lecite, Sucro, Glice, Metil, Xantana are presented. The optimum quantity of Algin structure for creation of spheres is defined.
FEATURES OF FOOD TEXTURES USE IN MOLECULAR TECHNOLOGY