ShareTHE APPLICATION OF FOOD ADDITIVES IN THE FROZEN-FOOD AND FISH INDUSTRIES AND POSSIBILITIES OF FUTURE DEVELOPMENT.
[In Czech. / En tchèque.]
Author(s) : HRONIK M.
Type of article: Article
Summary
THE MOST WIDELY USED ADDITIVES IN THE FROZEN-FOOD AND FISH INDUSTRIES ARE THOSE WHICH CORRECT CONSISTENCY (MOSTLY MODIFIED STARCHES, CARBOXYMETHYLCELLULOSE, GELATINE, EMULSIFIERS) AND SOME OTHERS WHICH CORRECT SENSORY AND NUTRITIONAL PROPERTIES OF PRODUCTS, EG FLAVOURINGS, COLORANTS AND VITAMINS. THE PURPOSE OF THE FIRST GROUP IS TO THICKEN AND STABILIZE DISPERSED PARTICLES TO FORM A CARRYING GEL, TO FUNCTION AS A NEUTRAL FILLER AND ABOVE ALL, TO BIND FREE WATER. THE APPLICATION METHODS FOR THESE SUBSTANCES, THE PROBLEMS CONNECTED WITH THEM AND PRODUCT IMPROVEMENTS OBTAINED ARE EXPLAINED.
Details
- Original title: [In Czech. / En tchèque.]
- Record ID : 1991-0193
- Languages: Czech
- Source: Prum. Potravin - vol. 41 - n. 1
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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