Electron microscopic investigation stated that saccharose contained in beet powder favoured the formation of cell structure on the edge of water and fat phase, and increased the mechanical strength of fat
globule cover. This fact provided the formation of granular structure and plastic consistence butter with beet powder additive.
The investigations showed that the addition of criopowders gave the butter a significant plasticity, improved its ability to spread, decreased its hardness. Дослідження показали, що додавання кріопорошків надають маслу пластичность, покращують його намазуваність, знижують його твердість.
