Formation of the structure of low-calorieice cream with vegetableing redients

The quality of ice cream depends on many factors: raw materials, recipe, production and storage conditions, etc. choice ingredients during the manufacture is an important factor that not only affects nutritional value functional orientation, but also formation structure final product. Low-calorie cream, in terms its composition characteristics, best meets requirements for healthy food products. However, low-calorie mass fraction moisture too high (about 70 %), as a result which noticeable crystals form it freezing. Therefore, order to improve organoleptic rheological indicators necessary increase dry substances by using milk processing products, namely, skimmed powder (SMP) whey concentrates (whey protein concentrate (WPC), demineralized (DWW), vegetable (apple powder) ingredients, including grain (rice sesame flour), dietary fibers (inulin, etc.). purpose work was study influence plant production. article presents results research dispersion structural elements mixtures structural-mechanical properties based effective viscosity activation energy. It established with shear rate, there decrease all samples cream. presence components mixes helps consistency coefficient Moreover, mixture WPC rice flour, these are 2.8 times higher than control, represented traditional type As microstructure samples, after processing, test more saturated air, and, therefore, their whippedness compared control. shown air bubbles experimental homogeneous evenly distributed over entire surface At same time, content finely dispersed sizes from 1 30 microns range 29-43 %, contrast 18 %. has been experimentally proven addition followed contributes frame even distribution finished obtained confirm significant whipping size particles. Key words: concentrates, vegetableingredients, indicators, microstructure.