FIELD: food industry.
SUBSTANCE: invention relates to using carboxymethylcellulose (CMC) in fruit-base foodstuffs. Carboxymethylcellulose forms gel at temperature 25°C after dissolving in 0.3 weight% sodium chloride solution. The final content of CMC in sodium chloride solution corresponds to 1 weight% of CMC with the polymerization degree (DP) above 4000, 1.5 weight% for CMC with the DP value 3000-4000, 2 weight% for CMC with the DP value 1500-300, and 4 weight% for CMC with the DP value less 1500. Gel represents a fluid medium with the accumulation modulus (G') exceeding the loss modulus (G'') in all frequency range 0.01-10 Hz in carrying out measurements using oscillatory rheometer device working at deformation index 0.2. Invention provides improving jellification of product, fluidity properties, consistence and stability of fruit-base foodstuffs and without syneresis.
EFFECT: valuable properties of carboxymethylcellulose.
9 cl, 4 tbl, 4 ex
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