STUDY OF THE INFLUENCE OF DRIED FOODS ON THE PROPERTIES OF THE OIL MIXTURE DURING STORAGE

Microstructural studies of saline oil mixture with SHP indicate the interaction of components of vegetable raw materials with the aqueous and fatty phases of the finished product and the formation of new structural elements — agglomer‑ ates with a cellular structure. It was found that layers of strongly bound aqueous phase and crystalline linear structures formed from LNG and LPG groups are formed on the faces of agglomerate cells.