Getting food emulsified foams enriched with native calcium

Abstract

The article is devoted to the problem of calcium deficiency. It has been noted that recently the population has seen a decrease in the consumption of healthy food enriched with macro and microelements, an increase in the consumption of easily digestible carbohydrate-containing and fatty foods. It has been found that the shell of chicken eggs is a cheap by-product of the animal industry and can be used as an effective source of raw materials for the production of directional foods. The prospect of attracting a food additive based on eggshell to molecular cuisine dishes has been established. The technology of obtaining supplements from eggshell. The perspectives of using the new additive in molecular cuisine dishes, obtained using the emulsification process, are substantiated. The results of studies on the introduction of additives in emulsified foams are presented. A merchandise line of finished products of this type has been developed. The data on the satisfaction of daily needs and the safety of the products obtained are shown. Based on the experimental data, it was concluded that chicken egg shells are promising raw materials for the production of catering enterprises, enriching native calcium emulsified products, regulating the chemical composition of molecular kitchen products, creating analogs of food products and developing a line of specialized products of directional action. It has been proposed to use an additive based on egg shells when developing formulations of low-calorie foods, food products with a low cholesterol level, and creating specialized products for correcting metabolic disorders of the body. It is shown that the shell of chicken eggs, along with other secondary domestic sources of raw materials of deep processing, is very promising in food production.