Determination of commodity characteristics of emulsion based on low-methoxylated pectin for dishes of the «Eat Healthy» system in the restaurant service

The object of research is emulsions based on low-methoxylated apple pectin for dishes the «Eat Healthy» system in restaurant industry. subject commodity characteristics system. In course study, methods were used to determine sensory and physicochemical analysis. proposed ingredient composition makes it possible form not only high consumer qualities, but also provide target product with functional health properties. sorption activity bind remove heavy metals, radionuclides from body; removal strontium isotopes has a activity. As highly hydrophilic, biocompatible biopolymer plant origin, provides viscosity structure at low concentrations, pronounced neutral, pleasant sour taste. Low-methoxylated one most common hydrocolloids, which technology products therapeutic, prophylactic, sorption, bactericidal addition, substances are harmless economical material, can be considered as an alternative antibiotics synthetic preservatives prevent bacterial spoilage extend shelf life food public catering influence technological properties formation healthy establishments different styles concepts been determined. Samples studied using amounts stabilizer obtain sedimentation-stable emulsion use increases aggregate stability product, merchandising characteristics. On basis complex quality indicator, optimal parameters formulation High-quality ensured due size uronic particles up 0.78–0.81 μm size.