Low-calorie creams based on fresh milk cream

Abstract

The paper studied the effect of hydrocolloids, such as sodium alginate, j-karragenan and agar to stabilize the structure of creamy low-fat creams. Studied the process of swelling of these substances in the cream, determined the optimal hydronic. According to the analysis of organoleptic and physico-chemical creams quality indicators defined rational concentration of sodium alginate, j-karragenan and agar.