Optimization of foaming parameters of the whipped mass with “Magnetofood” food additiveusing

Abstract

The article presents the influence results of "Magnetofood" food additive on the foaming indicators of the whipping confectionery masses in the marshmallow technology (foaming capacity, froth resistance, density, plastic strength, effective viscosity, degree of whip and volume kinetics in the storage process). It is proved the surface activity of the nanoparticles of "Magnetofood additive. The mathematical modeling has established the optimal parameters of the whipped masses. The prospects for "Magnetofood" additive using for the creaming confectionery masses as a stabilizer and the structural forming of foamy structures are determined.