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BASICS OF THE PRODUCTION OF PROTEIN-FAT EMULSIONS BASED ON VEGETABLE RAW MATERIALS

Anton Nesterenko, Andrey Koshchaev, Nikolay Zabashta, Ruslan Omarov, Sergei Shlykov

Over the past five years, the range of sausage products has grown, the prescription composition of which provides for the introduction of vegetable raw materials as an additional source of protein and texture stabilizer. But the use of vegetable proteins often affects the organoleptic characteristics of the finished product. In this regard, it is necessary to search for plant proteins capable of preserving the organoleptic properties of the original formulation. The paper presents studies of possible proteins for the production of protein-fat emulsion. Keywords: protein-fat emulsion, meat raw materials, vegetable raw materials, gluten, proteins.

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