EVALUATION OF THE EFFECT OF ADDING BIOLOGICALLY ACTIVE SUBSTANCES TO THE MAYONNAISE COMPOSITION AND EFFECT ON EMULSION STRUCTURE

Nowadays, in order to increase the quality and nutritional value of emulsion products, enrichment with various biological substances is becoming more and more popular worldwide. It should also be mentioned that such substances should contain components useful for human health along with functionality. In the development of products with therapeutic, preventive and protective properties, it is promising to use various biologically active additives (BAA) that increase the usefulness of the diet with amino acids, proteins, vitamins, macro and microelements. and the inclusion of other nutrients in the product is important. One of the ways to solve this problem in the field of mayonnaise production is the use of non-traditional plant raw materials, which, while increasing the nutritional value of mayonnaise, helps to improve their physicochemical parameters, in particular, the desired organoleptic properties. it is possible to obtain a product with improved structural and rheological properties. Therefore, the goal of our research is to develop a mayonnaise product recipe enriched with biologically active substances and to evaluate its effect on the quality of the emulsion.

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