SUT MAHSULOTLARIDA EMULSIFIKATORLAR VA STABILIZATORLARNI QO'LLASH
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Abstract
Past molekulyar og'irlikdagi emulsifikatorlar (mono- va diglitseridlar) va sutsiz stabilizatorlar (alginatlar, karragenlar, saqichlar va jelatinlar) suyuq sut (xususan, omega-3 o'z ichiga olgan funktsional sut), yogurt va muzqaymoq hosil bo'lishi va barqarorlashuvida o'ynagan roli ko'rib chiqildi. Polisaxarid stabilizatorlari sut oqsillari va boshqa sut tarkibiy qismlarining reaktiv joylari o'rtasida yuzaga kelishi mumkin bo'lgan o'zaro ta'sirlarga, shuningdek, yogurt va muzqaymoqqa emulsifikatorlar va yopishqoqlikni oshiruvchi moddalar qo'shilishi orqali kerakli xususiyatlarga, masalan, konsistensiya, ko'rinishi va ta'mi, holati va tuzilishiga e'tibor beriladi.
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