The composition of the stabilizing system for butter pastes based on dry concentrates of milk and whey proteins has been substantiated; that would help reduce the deficiency of protein in the diet of modern human and would make it possible to further improve the balance of the composition of the butter paste.
Considering their functional-technological characteristics, conditions for gelation and synergy, the polysaccharides carrageenan and guar gum were introduced to the composition of the stabilizing system.
