CRYOSKOPIC TEMPERATURE OF REDUCED FATTY CREAM

The article presents the results of determination of the cryoscopic temperature of cream with low fat content. The influence of sodium alginate and j-carrageenan on the nature of freezing of water in the system is shown. The explanation of the bigger values ​​of the cryoscopic temperature of the cream with the structure-forming agents in comparison with the pure cream is given. The differences in parameters of freezing of creams with sucrose, glucose, fructose are established. It was established that monosaccharides glucose and fructose, have lower values ​​of cryoscopic temperature in comparison with sucrose due to the nature of crystallization and the magnitude of the formed crystals in the system. If there is the same chemical formula and molecular weight of sugars the value of cryoscopic temperature will depend on the hydration of sugars.