– 60%, and tagatose – 56%. Thus, the highest stability is observed in samples with
saccharose and glucose.
Figure 3. Influence of varieties of sugars on the foaming of dairy cream
Thus, the studies confirmed that the type of sugar affects the surface properties of
ovalbumin and protein substances of cream. The degree of influence of different types
of sugars depends on the solubility of sugar at a specific temperature, which is
associated with such indicators as the coefficient of surface tension and the viscosity
of solutions. The dielectric parameters of experimental systems will help to explain the
differences in the influence of sugars on the foaming capacity of egg albumin and
cream, to give a description of the state of water in systems.
Determination of dielectric parameters of solutions of egg albumin and
sugars. The state of water in the systems was evaluated by the method of electric
relaxation spectroscopy, which uses the dipole moment of the water molecule as a
natural marker. This method control the molecular motion by the response of a full
dipole moment of the sample on an alternating electric field. The researchers [7-8]
proposed a method for measuring complex dielectric permeability at a frequency of 9.2
GHz by the resonator method for various disperse systems: water solutions of
polyethylenes [12], water solutions of alcohol [13], vintage wines [14-19]. Based on
the obtained data, the authors determined the number of hydration of various
components of experimental solutions, emphasized their high accuracy and
recommended the method for determining the characteristics of other biological
systems, assess their specificity and quality, including food products.
The method of electric relaxation spectroscopy is based on the determination of
the dielectric parameters of the experimental systems, where water is the dispersion
medium: electrical conductivity, resistance, relaxation frequency, etc. For the purpose
of a scientific approach to explaining the differences in the effect of sugars on the
functional properties of egg albumin and dairy cream, it was determined the complex
dielectric permeability (CDP) of model systems, to calculate the number of hydration
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