Publication Details
Issue: Vol 2, No 4 (2023)
ISSN: 2835-3013
Abstract
The use of the innovative product E-466 as a consistency regulator in the production of desserts is 1-3g/kg, in ice-cream and jellies 2-8g/kg, and in the shell of meat, fish, confectionery, and nuts 5-20g/kg. These designations are related to the water permeability of the innovative product. E-466 can bind water from 1 part to 120-140 parts. The use of this additive is especially important in the processing of meat and fish..
Keywords
cellulose
concentration
parameter
optimal conditions
destruction
banana cellulose
extraction process
amount of main substance
cotton lint
degree of polymerization
pentosan
alkali coagulation
swelling
ash content
moisture