Результати комплексних досліджень показали, що додавання інуліну покращує наноструктуру вершкового масла та його консистенцію: термостійкість, пластичність, однорідність структури. The results of complex research showed that the addition of inulin improves buter nanostructure and consistence: heat resistance, flexibility, structure coherency and its ability to withhold liquid fat phase.
The studying of the butter's nanostructure with red beet's cryo powder and its influence on product's quality. It was established that the addition of a small amount of red beet cryo powder helps to reduce the elements in the nanoscopic range. The mechanism of butter's cellular nanostructures' forming was proposed. The research results can serve as a theoretical basis for the creation of nanotechnology functional types of butter and other Food.
