Study on the use of food emulsion and xanthan gum in the composition of yogurt with blended oil
Ihor Ustymenko,
Nataliia Slobodyanyuk,
Oleksandr Savchenko
et al.
Abstract:The work is to study the use of food emulsion and xanthan gum in the composition of a yogurt with blended oil.
To obtain the yogurt with blended oil, we used skimmed cows milk, skimmed cows milk powder, and a food emulsion consisting of drinking water, blended oil (sunflower and linseed), sodium caseinate, and an emulsifier (a mixture of polyglycerol esters and higher fatty acids). Xanthan gum was used as a stabilizer. The control was yogurt obtained from dairy raw materials.
The titrimetric method determin… Show more
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