The study of functional-technological properties of encapsulated vegetable oils

Study of the Permeability Degree of the Alginate-Calcium Tunic of Capsules Under Conditions of the Use of Mixed Ionotropic Thermotropic Gelation

“…Tunics' permeability was studied on regulations of the diffusion intensity of white sugar (С=5,0 %) from the body of alginic-pectin or alginic-agar gel [8].…”

“…Based on the conducted complex of theoretical, analytical and practical studies, the technology of lipids of capsulated food raw materials (LFCRM) with the wide line of type-series and assortment was scientifically grounded, elaborated and implemented in production [6][7][8]. LFCRM technology is based on principles of ionotropic gelation at the expanse of realizing chemical potentials of sodium alginate (AlgNa) and Ca 2+ and interconnection of components, used at getting capsulated systems.…”

A study of the effect of thermotropic polysaccharides on the properties of the alginate­calcium shell of an encapsulated fatty semifinished food product

“…In previous studies [8,9], the ionotropic gelation was used in the EFSFFP technology to form the capsule shell. Under these conditions, the process of forming the structure of the EFSFFP is implemented on the principle of compensation of the chemical potentials of the recipe components of the technological system, that is, AlgNa and Ca 2+ .…”

“…Agar and low-esterified pectin as the formulation components that are thermodynamically compatible with an aqueous AlgNa solution [14] are used as capsule shell modifiers. Also, the effect of glycerol is studied in highly soluble alcohol, which does not salt out soluble polysaccharides at concentrations up to 5.0 % [5,8].…”

Analytical study of the model of capsule formation of the system “Food lipids – calcium alginate”

“…It is used as a gel-like matrix for the inclusion of these components or as a modifying additive in combination with other polymers [2]. From the technological point of view, this is predetermined by the capability of salts of alginic acid, under certain conditions, to form a structure accompanied by the obtaining of spherical shapes [3] or other geometrical shapes [4]. From a biological point of view, it is capable of biodegradation, it is characterized by the absence of toxicity, stability under physiological conditions of the oral cavity and the ability to form edible shells [5].…”