Celery root powder obtained by drying with mixed
heat supply, which is a promising raw material of plant
origin as a source of biologically active substances
for use in the composition of culinary products of
polyphasic type due to functional and technological
properties contributes to the formation of appropriate
emulsion properties, prescription ingredients of this
plant material. The work aims to study the effect of
celery root powder obtained by drying with mixed
heat supply on sedimentation resistance, structure and
rheological properties of emulsions for a wide range of
culinary products.
