Sapiga, VictoriaPolishchuk, GalynaBreus, NataliaOsmak (Fedchenko), Tetiana2021-07-272021-07-272021Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream / V. Sapiga, G. Polischuk, N. Breus, T. Osmak // Ukrainian Food Journal. – 2021. – Vol. 10, Issue 2. – P. 321–332.https://dspace.nuft.edu.ua/handle/123456789/34900The expediency of protopectin enzymatic hydrolysis of vegetable raw materials as a functional-technological semi-finished product for ice cream production is proved. In dispersed food systems, pectins as protective colloids have a stabilizing and emulsifying ability, form a creamy consistency, increase whipping and control syneresis, which is important for the formation of ice cream quality indicators. Highly purified pectin preparations are usually used in ice cream.enice-creamvegetablepectinморозивоовочіпектинкафедра технології молока і молочних продуктівкафедра інформаційних технологій, штучного інтелекту і кібербезпекиArticle