COMPOSITION AND MICROSTRUCTURE INVESTIGATION FOR THE MODELING AND CLASSIFICATION OF DIETARY FIBER DERIVED FROM PLANTS

Investigation of the composition and microstructure of dietary fiber derived from plants showed that the stabilizers investigated differ with regard to size and shape of the particles and the density of particle distribution. The composition and microstructure of dietary fiber derived from plants have been studied using electron microscopy. Spectrometric profiles of chemical composition have been obtained, and the content of the predominant chemical elements in food microstructure stabilizers has been determined. Some similarity concerning the content of certain chemical elements and the ratio of the contents of different elements has been detected upon the analysis of food structure stabilizers of the same type (carboxymethylcellulose, gum, and sodium pyrophosphate). Mathematical processing of photomicrographs of structure stabilizer samples has been performed, and masks for the assessment of the content of microcavities in the particles of the structure stabilizers investigated have been created.