ISPOL'ZOVANIE PISCHEVOGO STABILIZATORA V PROIZVODSTVE SLIVOCHNOGO KREMA
Authors:
1.
Kazan National Research Technological University
2.
Kazan National Research Technological University
Type:
Article
eLocation:
Status:
Published
Received:
20.04.2023
Accepted:
01.08.2025
Published:
01.08.2025
Subject area:
UDC 664
Language:
Russian
Keywords:
сливочный крем, стабилизатор, желатин, butter cream, stabilizer, gelatin
Abstract (English):
The possibility of using gelatin as a stabilizer of butter cream have been researched. The effect of gelatin on the organoleptic properties and physico-chemical characteristics of butter cream has been found. The possibility of using gelatin as a stabilizer of butter cream in the concentration 2% has been shown.
The possibility of using gelatin as a stabilizer of butter cream have been researched. The effect of gelatin on the organoleptic properties and physico-chemical characteristics of butter cream has been found. The possibility of using gelatin as a stabilizer of butter cream in the concentration 2% has been shown.
Keywords:
сливочный крем, стабилизатор, желатин, butter cream, stabilizer, gelatin
сливочный крем, стабилизатор, желатин, butter cream, stabilizer, gelatin
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