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The effectiveness of fundamental and applied research is realized in the field of technological and hardware solutions, it allows creating a new generation of food products whose quality indicators go beyond those typical of the traditional assortment. This to a certain extent applies to the fat and oil industry. An important scientific and at the same time practical result is the proposal to consider the encapsulation process not only from the technological point of view. This requires a scientific approach both in the choice of the components of the food system, and in the realization of their properties under the prevailing conditions. From a practical point of view, this determines the given technical and constructive solutions. To date, there is no theory and practice of extrusion of two fluids through the "air" technological medium, one of which is flowable oil content, and the other is a solution of the ionotropic polysaccharide. There are no scientific and technical principles for the formation of the physical form of the capsule, as well as industrial devices for their production. Food technologies with the use of fat-and-oil raw materials encapsulated are not revealed, and information on the effect of a new food form of fat-and-oil raw materials on the formation of product quality indicators in the technological flow and during storage is not generalized. To obtain a controlled technological process for the production of fat-and-oil encapsulated raw material, it is important to provide laminar flow of ionotropic shell-maker and fat-and-oil raw materials along the product line of the encapsulation device. This is possible under the condition of special constructive maintenance of the process of capsule formation of the "fat-and-oil raw materials - ionotropic shell-maker" system. This served as the basis for determining the physical parameters of the formation of a thermostable capsule. It is proved that the formation of a final capsule with internal contents of fat-and-oil raw material is possible under the condition of an individual design of an extrusion head and a capsulation device that ensure the circumferential rotation of the capsule in the laminar flow of the receiving medium. This allows to form capsules with given organoleptic, commodity, technological properties and the like.

The aim of the study is to investigate rheological properties of gelatinized starch dispersions, based on physically modified starches, depending on technological factors. Realization of the research aim allows to get products (sauces, creams, fillers for confectionary products and so on), using physically modified starches, able to realize products with given structural-mechanical parameters of quality and safety; and also to provide the rational use of raw material resources, to decrease the labor capacity of the technological process of making culinary products. There were analyzed modern development tendencies of technologies of physically modified starches and their use in food products technologies. Generalization of literary data became a base for using these starches in food products technologies, where the first turn attention is paid to the colloid stability of food systems. Studies of the thermal stability of gelatinized starch dispersions determined that most stable in the cycle “heating-cooling-repeated heating” are gelatinized starch dispersions, based on physically modified starch “Prima”, which effective viscosity doesn’t essentially decrease after repeated heating. In gelatinized starch dispersions, based on physically modified starch «Endura» and «Indulge», repeated heating is also accompanied by the inessential viscosity decrease. Gelatinized starch dispersions, based on corn amylopectin starch, are not thermostable, and their effective viscosity essentially decreases at repeated heating. There are established regularities of the mechanical effect on structural-mechanical properties of gelatinized starch dispersions. It has been determined, that gelatinized starch dispersions, based on physically modified starches «Prima», «Endura» and «Indulge», demonstrate stable characteristics, as opposite to native starches at the mechanical effect. The prospects of further studies in this direction are to investigate an influence of technological factors (change of рН medium, influence of enzymes, pectin substances, mineral salts) on structural-mechanical properties of gelatinized starch dispersions, based on physically modified starches.

The object of research is the technologies for the production of puree soups using modified starches of the «Gelamil» series. One of the main requirements for the quality of the technology of puree soups is the creation of a fluid, uniform, finely ground texture, which plays a special role in the organoleptic characteristics of this type of product. The texture of the product can be adjusted by adding liquid boiling modified starches. Starches of the «Gelamil» series are represented by potato starch with a reduced viscosity and are characterized as air-flowing gelling potato starch, that is, starch, the solution of which gives a low viscosity at high temperatures, and when solidified – a dense gel. Hydrodynamic changes in the parameters of starch paste based on starches of the «Gelamil» series, depending on the temperature and type of starch, have been established. It was determined that starch paste based on starches of the «Gelamil» series, in comparison with native potato starch, have a low temperature of maximum viscosity from 47±2 °C to 57±2 °C, and thus form a paste with a viscous-flowing texture. The effective viscosity of starch paste was investigated depending on the starch content. It has been experimentally established that regulation of the starch content makes it possible to create starch paste according to different textural properties. For viscous-thinned dispersions, the starch concentration is from 1.0 to 3.0 %. For viscous-flowing dispersions having a long texture, the starch concentration is 3.5 to 5.0 %. For viscous-flowing dispersions having a short texture, the starch concentration is 5.5 to 7.0 %. For the content of native potato starch in the system of more than 5.0 %, a dense paste with a short texture is formed. It was found that for a starch paste based on starches of the «Gelamil» series, the separation of the liquid phase occurs due to 2:00 in an insignificant amount. A lot of components and model systems based on vegetable, legume purees and starch paste have been investigated. It has been determined that, depending on the type of vegetable and legume raw materials, the use of starches of the «Gelamil» series of different types and concentrations depends.

Розроблено та обґрунтовано технологію виробництва оливки структурованої з внутрішнім умістом олії оливкової капсульованої. В основі технології лежать методи структурування із використанням іонотропних полісахаридів. Розроблена технологія відноситься до технологій екструзійного формування харчової продукції у середовищі альгінату натрію з одержанням структурованих форм оливок, тобто імітованої їх форми. У результаті реалізації даного способу передбачається комплексна переробка оливкової сировини з одержанням декількох видів нової продукції-олії оливкової капсульованої, оливки структурованої та їх комбіновані форми. Продукт представляє собою капсулу у оболонці гелеутворювача з внутрішнім умістом пюре оливки чи продуктів їх переробки (мезга, пульпа), з рівномірно розподіленими капсулами олії оливкової (наповнювач структурованої оливки). Структурована оливка може вироблятися різного діаметру (d=6…18 мм), різного кольору, за різного співвідношення «внутрішній уміст-оболонка». Регулювання структурно-механічних та органолептичних показників досягається шляхом використання змішаного гелеутворення споріднених структуроутворювачів (альгінат натрію і агар). Модифікована агаром альгінова оболонка оливки структурованої дозволяє забезпечити високу кислотостійкість та стабільність продукції упродовж тривалого терміну зберігання. На підставі комплексу досліджень встановлено основні показники якості та безпечності нової продукції, умови та терміни зберігання. Науковий і практичний досвід під час реалізації технології може бути перенесений на різні види плодово-овочевої сировини. Це дозволяє одержувати харчову продукцію із різною фізичною формою. Залучення до технологічного процесу малоцінних частин плодово-овочевої сировини дозволяє комплексно переробляти цю сировину, збільшуючи рентабельність і ефективність технологічних процесів. Технологія структурування, як метод технологічного впливу, дозволяє розширити асортимент харчової продукції та ефективно контролювати хімічний склад та харчову цінність структурованої продукції Ключові слова: оливка структурована, олія капсульована, альгінати, капсулоутворення, пюре на основі оливки

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and selling involves sauces, self-made and produced industrially. In the technological process of sauces production, wide spread are the functional-technological ingredients, which include starches (native, modified). However, native starches have a series of limitations to use: low thermal and acid-stability, tendency to syneresis, short shelf life, etc. Currently, there is a lot of information about the assortment and properties of starches. These characteristics typically include general recommendations for their use in specific technologies. However, the use of starches implies not only the application of "ready" recommendations, but also understanding patterns in the changes of the function

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