Zviahintseva-Semenets, YuliiaKobylinska, OlenaKambulova, Yuliia2017-03-282017-03-282016Zvyagintseva-Semenets, Y. Low-calorie creams based on fresh milk cream / Y. Zvyagintseva-Semenets, Y. Kambulova, О. Kobylinska // Food Science for Well-being (CEFood 2016) : 8th Central European Congress on Food 2016 : book of Abstracts, 23-26 May 2016. – K. : NUFT, 2016. — P. 172.https://dspace.nuft.edu.ua/handle/123456789/24897The 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.enbutter creamstructurehydrocolloidsstabilityqualityвершковий кремструктурагідроколоїдистійкістьякістькафедра технології хлібопекарських і кондитерських виробівсливочный кремструктурагидроколлоидыстойкостькачествоThesis