PROTEIN–LIPID EMULSIFIKATORSTABILIZATORLARNING YOG’-MOY SANOATI UCHUN AFZALLIKLARI

Abstract

A technology for the production of a new complex protein-lipid emulsifier-stabilizer (CPE) with unique nutritional value and high technological and functional properties has been developed. The technology for using CPE in the production of emulsion products using the example of mayonnaise sauces has been developed. Formulas for mayonnaise sauces using CPE as a technological and physiological functional additive have been developed. Sets of technical documentation for the production of BLES and mayonnaise sauces have been developed, including technical specifications TU 9146-364-02067862-2013 "BLES emulsifier-stabilizer", TU 9143-359-02067862-2013 "BLES mayonnaise sauce" and TU 9143-360-402067862-2013 "BLES-Vntaminium multi-flavored sauce", as well as technological instructions (GI 9146-080-02067862-2013, TI 9143-078-02067862-2013, TI 9143-079-02067862-2013).