USE OF EMULSIONS IN PRODUCTION RESTAURANTS AND FOOD INDUSTRY

Abstract

The paper focuses on the application of hydrocolloids, which are stabilizers, emulsifiers, gum arabic and starch technology aromatic emulsions. The regularities of their transfer to the active emulsion and stabilization of emulsion state laws and the formation and stabilization of emulsions to ensure their stability during storage were investigated. Grounded rational prescription content, main components and technological parameters of the production of emulsions are presented with in this research.Thus, the technology and range of aromatic emulsions and drinks with their use were studied hereby. The complex of consumable and technological properties, reasonably terms and conditions. Regulatory and technological documentation, introduction of new technologies implemented in institutions restaurant industry, the economic effect of their introduction were developed and approved.