STUDYING THE SORPTION PROCESSES IN SUGAR REDUCED EGG-WHITE CREAMS DURING STORAGE
Journal: International Scientific Journal "Internauka" (Vol.1, No. 24)Publication Date: 2017-02-28
Authors : Kambulova Julya; Sokolovska Iryna;
Page : 145-150
Keywords : egg-white cream; sugar reduced; complex of structurants; storage; sorption processes;
Abstract
One of the solutions of excessive use of sugar problem suggested a decrease in its concentration in the manufacture of egg-white creams for cakes and pastries. Article shows the research results of sorption processes that occur in the egg-white foams and sugar reduced creams during storage. It was found that the introduction of complex of structurants increase the sorption capacity of egg-white foams. The resulting creams do not show fundamental differences in moisture exchange in comparison with traditional cream.
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