ANALYSIS AND SYSTEMATIZATION OF ALTERNATIVE OF SUCROSE OSMOTICALLY ACTIVE SUBSTANCES

Abstract

The article presents the classification of osmotically active substances on various modification characteristics developed by the author: their composition and properties for preservation of dairy products and the classification of osmotically active substances of different origin with sweetening properties sucrose substitutes.

Keywords

• углеводы
• осмотически деятельные вещества
• подсластители
• термодинамические характеристики
• сarbohydrates
• osmotically active substances
• sweeteners
• thermodynamic properties