SUT MAHSULOTLARIDA EMULSIFIKATORLAR VA STABILIZATORLARNI QO'LLASH

https://doi.org/10.5281/zenodo.15275776

Authors

  • Bahromova M.A Oʻzbekiston Milliy universitetining Jizzax filiali Author
  • Mamatkulova I.E. Mirzo Ulug‘bek nomidagi O‘zbekiston Milliy universitetining Jizzax filiali Author

Keywords:

Konsistensiya, stabilizatorlar, emulsifikatorlar, lipofil, alginatlar, karragenlar, kappa, kazein, premiksin

Abstract

Past molekulyar og'irlikdagi emulsifikatorlar (mono- va di-glitseridlar) va sutsiz stabilizatorlar (alginatlar, karragenlar, saqichlar va jelatinlar) suyuq sut (xususan, omega-3 o'z ichiga olgan funktsional sut), yogurt va muzqaymoq hosil bo'lishi va barqarorlashuvida o'ynagan roli ko'rib chiqildi. Polisaxarid stabilizatorlari sut oqsillari va boshqa sut tarkibiy qismlarining reaktiv joylari o'rtasida yuzaga kelishi mumkin bo'lgan o'zaro ta'sirlarga, shuningdek, yogurt va muzqaymoqqa emulsifikatorlar va yopishqoqlikni oshiruvchi moddalar qo'shilishi orqali kerakli xususiyatlarga, masalan, konsistensiya, ko'rinishi va ta'mi, holati va tuzilishiga e'tibor beriladi.

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References

Lal S. N. D., O'Connor C. J., Eyres L. Application of emulsifiers/stabilizers in dairy products of high rheology //Advances in Colloid and Interface Science. – 2006. – Т. 123. – С. 433-437.

Garti N. Food emulsifiers and stabilizers //Food Shelf-Life Stability: Chemical, Biochemical, and Microbiological Changes, Eskin, NAM. – 2001.

Gioia L. C., Ganancio J. R., Steel C. J. Food Additives and Processing Aids used in //Food additives. – 2017. – С. 147.

Williams P. A., Phillips G. O. (ed.). Gums and stabilisers for the food industry 10. – Woodhead publishing, 2000. – Т. 10.

Barak S., Mudgil D., Taneja S. Exudate gums: chemistry, properties and food applications–a review //Journal of the Science of Food and Agriculture. – 2020. – Т. 100. – №. 7. – С. 2828-2835.

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Published

2025-03-28

Issue

Vol. 1 No. 1 (2025): “Biotexnologiyaning rivojlanish istiqbollari va muammolari” mavzusidagi rеspublika ilmiy anjumani

Section

SECTION 3.

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Bahromova , M., & Mamatkulova , I. (2025). SUT MAHSULOTLARIDA EMULSIFIKATORLAR VA STABILIZATORLARNI QO’LLASH: https://doi.org/10.5281/zenodo.15275776. International Scientific and Practical Conference, 1(1), 279-281. https://bestjournalup.com/index.php/ispc/article/view/1408

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