Abstract
The article presents a scientific study of the functional and technological properties of hydrocolloids, namely thickeners of polysaccharide nature, which are used as thickeners and stabilizers in dessert products. According to the monitoring of literature sources and the experience of manufacturers, the most commonly used thickeners of polysaccharide nature are carrageenan, locust bean gum, xanthan gum, pectin, starch, etc. However, each of these polysaccharides has both positive and negative sides, more polysaccharides are able to form dense gels, but with a high synergistic effect. Thickeners, such as k-carrageenan, low-esterified pectins, can form gels only in the presence of Са2+. There are also polysaccharides that form gels only at low temperatures and are not stable during external factors (temperature of sale and storage, mechanical impact, etc.).
Therefore, the study was conducted on the combination of polysaccharides in order to obtain creams with an airy gel-like structure. It has been determined, that it is expedient to use the combination "xanthan gum 0.75 % – locust bean gum 0.5 %" to obtain cream
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