Results of the Study and Analysis of the Application of E-466 As a Stabilizer in Various Industries and as a Plasifier in Many Industries of the National Farming Economy

M.M. Murodov

Results of the Study and Analysis of the Application of E-466 As a Stabilizer in Various Industries and as a Plasifier in Many Industries of the National Farming Economy

Authors

M.M. Murodov

Keywords:

cellulose, concentration, parameter, optimal conditions, destruction, banana cellulose, extraction process, amount of main substance, cotton lint, degree of polymerization, pentosan, alkali coagulation, swelling, ash content, moisture

Abstract

The use of the innovative product E-466 as a consistency regulator in the production of desserts is 1-3g/kg, in ice-cream and jellies 2-8g/kg, and in the shell of meat, fish, confectionery, and nuts 5-20g/kg. These designations are related to the water permeability of the innovative product. E-466 can bind water from 1 part to 120-140 parts. The use of this additive is especially important in the processing of meat and fish..