Analysis of the rheological properties of mayonnaise sauces obtained with the use of sodium alginate polysaccharide
The article discusses the possibility of using sodium alginate as an additive in emulsified food products - mayonnaise sauce-to improve its functional properties. Sodium alginate, a polysaccharide of plant origin obtained from brown algae of the Barents Sea, is proposed as an optimal prebiotic with...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/32/bioconf_esdca2025_01042.pdf |
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