introducing tagatose, on the contrary, will improve the foaming capacity of any type of
sugar.
Determination of dielectric parameters of cream solutions with sugars. The
degree of participation of water in the functional and technological properties of the
cream depends on its activity and water soluble substances, fat reduce this property.
Dielectric parameters of the whole system will help to evaluate the impact of specific
sugar on the state of water. For the definitions, model samples of cream of 20% fat and
sugars (at a concentration of 20% DM) were used at a temperature of 27 ± 0 ° C. The
results of the definitions are presented in Table 4.
Table 4 Dielectric properties of cream with sugars (t=27 ±0.5 °С)
Sample
Hydration,
h, g/g
Relaxation
frequency,
f
d, ,
GHz
CDP
Static dielectric
permeability ε
s
ε'
real part
ε"
imaginary
part
H
2
O
–
19.6±0.2
64.80±0.5
28.1±0.5
78.13±0.5
Cream
–
15.4±0.2
34.9±0.5
17.7±0.5
45.67±0.5
Cream, saccharose
0.86±0.01
14.0±0.2
26.6±0.5
13.9±0.5
35.9±0.5
Cream, lactulose
0.91±0.01
13.9±0.2
26.1±0.5
13.7±0.5
35.3±0.5
Cream, glucose
0.77±0.01
13.3±0.2
26.6±0.5
14.7±0.5
36.8±0.5
Cream, fructose
0.70±0.01
13.1±0.2
27.0±0.5
15.2±0.5
37.8±0.5
Cream, tagatose
0.87±0.01
13.5±0.2
26.0±0.5
14.1±0.5
35.7±0.5
As the values of the parameters of the dielectric permeability of the cream show,
relaxation of free water molecules consumes less energy, ε'(46%) compared to pure
solvent (water). That is, the presence of a complex of water-soluble substances in the
cream that can form hydrogen bonds and bind large amounts of water is confirmed.
Thus, ε' the real part of the CDP in the cream is 34.9 (in the water - 64.8). Consequently,
sugars in such a complex dispersion medium will not entirely exhibit their hydrate
properties. Indeed, the presence of sugars in the cream additionaly reduces the indicator
ε' (in solutions with saccharose - up to 26.6, lactulose - to 26.1, glucose - to 26.6,
fructose - to 27.0, tagatose - to 26.0). However, its part in the overall decrease is less
than the proportion of the effect of pure cream. For example, the addition of saccharose
or lactulose additionally reduces the real part of the CDP by 23 and 25%, the
monosaccharides – by about 22 ... 25%, while the rest is due to the cream.
The values of the electric field losses for the relaxation period (imaginary part of
the CDP, ε"), which characterizes the whole system as structured and ordered, with a
small amount of free water, were significantly lower for pure cream and samples of
cream with sugars. For example, indicator ε" for cream is reduced from 28.1 to 17.7,
for solutions of cream with saccharose - up to 13.9, with lactulose - to 13.7, with
glucose - up to 14.7, with fructose - up to 15.2, with tagatose - up to 14,1.
- 1714 -