Abstract
Investigation of the influence of the mineral food nanoadditive “Magnetofood” on the quality indicators of whipped confectionery products in the technologies of curd dessert and white-pink marshmallow. It was found that the Introduction of the additive “Magnetofood” into the prototypes of cottage cheese desserts and white-pink marshmallows in an amount from 0,1% to 0,2% by weight of the recipe mixture in comparison with the control improves the structure, texture and appearance of the whipped product; a narrow and symmetric distribution function of air bubbles by diameter (d=0,045...0,050 м) indicates the stabilizing effect of “Magnetofood” nanoparticles. The rational content of the nanoadditive “Magnetofood” has been determined – 0,15% to the mass of the prescription mixture. The prospects of using “Magnetofood” as an improver and stabilizer of polyphase foam-like structures have been determined.