Development of innovative technology for sauce with lecithin

Consumers of catering establishments especially value their health and therefore give preference to dishes that correspond modern concepts healthy eating. In this regard, the development such is an important task. Thus, object study was emulsion sauce made using spherification technique. Agar-agar used as a material for encapsulating sauce. The recipe composition contains irreplaceable nutritional components: plant phospholipids (soy lecithin), monounsaturated polyunsaturated fatty acids olive oil camelina oil, natural food fibers agar-agar. Each component developed physiologically active substances with high efficiency health-improving effect. Synergy combination positive effects these prescription components makes it possible create therapeutic prophylactic product. One most problematic areas formation lecithin-oil-water lamellar structure. Such structure multilayer «container» helps preserve biologically make up from destruction better assimilate them by human body. Due choice certain number sequential under conditions (temperature 45 °C, mixing), obtain course study, were selected products, recipes technologies preparation developed. And also provided help attractive appearance determined organoleptic, microbiological indicators shelf life To confirm presence sauce, carry out optical studies presented micrograph in polarizing light. research carried expand range sauces extended (three days) restaurant industry.