Influence of the mineral food nanoadditive “Magnetofood” on the quality indicators of whipped confectionery products

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.