FABRICATED FOODSTUFFS AS MULTICOMPONENT GELS

Abstract

A discussion is made of the physico‐chemical problems arising in the development of production methods for fabricated foodstuffs representing, as a rule, multicomponent gels. Attention is paid to the significance of irreversible phenomena during gelation. Consideration is given to the requirements for the gelling agents in the production of artificial foodstuffs. Examples are presented of the effect of fillers on gel properties.