… as a filler– pine nut kernels, milk powder, cocoa powder, vanillin, cinnamon and … expansion
of the range, due to mayonnaise-based sauces and the work of marketers on the product …

… restaurants will expand the range of low-lactose products for … technological process of
preparation of emulsion-type sauces. … Then, the second place in terms of relevance belongs to the …

… , on the one hand, and dairy products with a high content of … Thus, the promotion of
emulsion-type sauces based on protein… finished product in emulsion sauces will expand the range …

… -in-water emulsions such as milk and mayonnaise, or water-… them to go from one emulsion
type to another (Table 13.1). It … also have an impact on the extension of product shelf-life. This …

… of fabrication method for emulsion-type sauces based on microparticulate of whey proteins
… of the secondary raw materials recycling and Expanding the range of emulsion sauces of a …

… range of products, including homogenized milk, creams, dips… (b) Impact of emulsion type
on free fatty acid release under … are released, collapse, expand, or aggregate. Numerous …

… phases, allowing to expand the range of functional ingredients … and feasibility of developing
emulsion type sauces using the … synbiotic fermented milk complex into emulsion sauces, they …

… The emulsifying stability emulsion type salad dressing … -calorie salad dressings), containing
dried milk and locust bean … ) were investigated with respect to possible extension of shelf life. …

… Milk, cream and sauces are some examples of oil-in-water … Proteins and emulsifiers also
help in the extension of shelf life by … The product scale may be small (several cm 3 in a lab) to …

… sauces, as one of the stages of creating functional products, … plant origin to expand the range
of functional products is highly … the technology of emulsion-type products was substantiated. …