Development of technologies of ice cream, soufflé and fillers manufacturing from fruits, vegetables and processed cerealsPublished by Astacus on Пт, 01/06/2017 - 15:45
Institute of Surface Chemistry together with National University of Food Technologies carried out R&D on the technology of ice-cream, soufflé and natural fillers with adjusted taste, moisture binding and rheological properties. The latter are regulated by activation of the functional and technological characteristics of natural polysaccharides used. The principles of regulation of the rheological behavior of food masses based on natural raw materials (fruit and vegetable purees, processed cereals) during the technological processing have been developed basing on the research of the mechanisms of interactions between all the components of the systems.
The patent for utility model. N 77582 U Ukraine, IPC A 23G 9/04 (2006.01) Method of manufacturing vegetable-oatmeal ice-cream / NUFT. Polishchuk G.E., Rybak O.M., Goncharuk O.V, Zgurskiy A.V., Gulak O.V.; patent owner National University of food technology. - N u 201207601, appl. 20.06.2012; publ. 02.25.2013, Bull. №4, 2013
The patent for invention. UA 104348 C2. Method of manufacturing a vegetable-oatmeal ice-cream / NUFT. Polishchuk G.E., Rybak O.M., Goncharuk O.V, Zgurskiy A.V., Gulak O.V.; patent owner National University of food technology. - Appl. 20.06.2012; publ. 01.27.2014, Bull. №2, 2014
The patent for utility model. N 76225 U Ukraine, IPC A 23G 9/00 № 2012 07594. Method of manufacturing apple-oatmeal ice-cream / NUFT. Rybak O.M., Zarko V.I., Matsko L.M. patent owner National University of food technology. - N 2012 07594, appl. 20.06.2012; publ. 25.12.2012, Bull. №24, 2012
Business of ice cream production is quite profitable when production is properly organized. In the highly competitive conditions it is important timely development of new kinds of ice cream with high taste qualities and healthy ingredients. For potential owner of the business it is necessary to purchase inexpensive, and at the same time, high-quality production line and production technology. The use of high-quality local natural materials and consideration of requirements of diet (healthy) food provides additional capabilities in the manufacture of ice cream.
Chuiko Institute of Surface Chemistry (CISC) of National Academy of Sciences of Ukraine;
National University of Food Technologies.