OBTAINING A FAT SIMULATOR BASED ON DENATURIZED WHEY PROTEINS

This study examines key approaches to using non-traditional raw materials in the restaurant industry. The primary aim is to adjust dietary patterns, specifically by reducing the fat content in emulsion sauce formulations. We utilized information retrieval as a research method to assess the current state of the problem, and the technological implementation involved microparticulation. The paper outlines methods for producing modified whey protein concentrates. It also justifies the feasibility of a novel approach to protein concentrate production and details a developed technology for obtaining microparticulates, which act as a fat mimetic, through thermo-acidic coagulation. The advantages of this new technology include the use of common restaurant equipment (e.g., a thermomixer), reduced raw material and labor costs, and the ability to use freshly prepared microparticulates in small quantities. Finally, the developed microparticulate technology has been successfully incorporated into the ingredient composition for preparing a low-calorie emulsion sauce. Based on an analysis of existing technologies and experimental data, it has been shown that whey protein microparticulate can be used both as a food fortifier and as a fat mimetic. Currently, the high demand for low-fat products has spurred the development of microparticulation technology, which is one of the latest innovations in utilizing dairy whey. Protein microparticulation is a process involving thermal treatment followed by mechanical processing, typically using whey proteins as raw material. This results in the formation of small protein particles, ranging from 0.5 to 10 µm in size, resembling milk fat globules, with the purpose of being used as a fat replacer. It is proposed to use the process of microparticulation of whey proteins to give culinary dishes (emulsion sauces) a creamy flavor that compensates for the unpleasant taste of the finished product.