Studying of Polysaccharides Swelling for the Use in Cream Technology

The article provides with the research results of swelling and dissolution of sodium alginate, iota-carageenan and agar in cream for the purpose of justifying the way of their infusion in emulsive-foamy system of cream. It has been found that with the creamed mass cooling the polysaccharides form the gel frame that prevents its stratification and provides stability to the system during the lifetime. The study of functional and technological properties of the hydrocolloids examined allows extending the range of their appli-cation, improving the performance characteristics of cream quality with the reduced fat weight fraction- to increase the temperature range of finishing. Taking into account the organoleptic and physicochemical characteristics of finished product quality, the rational conditions of sodium alginate and carageenan infusion and rational concentration of their use have been established.