SUBCRITICAL CO2-EXTRACTS FOR PROCESSED CHEESE MANUFACTURING
Some of subcritical CO2-extracts offered for processed cheeses
| Name of CO2-extracts |
Filling rates of subcritical CO2-extracts, % of the total mass
(mild - spicy) * |
| Black pepper |
0.005 - 0.1 |
| Caraway seeds |
0.02 - 0.06 |
| Celery |
0.02 - 0.2 |
| Chilli pepper |
0.001 - 0.04 |
| Citrus |
0.01 - 0.2 |
| Cocoa-shells |
0.02 - 0.1 |
| Fennel |
0.01 - 0.08 |
| Nutmeg |
0.01 - 0.2 |
| Parsley |
0.02 - 0.2 |
| Barley sprouts |
0.02 - 0.20 |
| Carrots (seeds) |
0.05 - 0.20 |
| Echinacea purple |
0.005 - 0.05 |
| Grape seeds |
0.1 - 1.0 |
| Rosehip |
0.05 - 0.20 |
| Wild camomile |
0.01 - 0.10 |
| Yeasty residuum of wines |
0.02 - 0.10 |
|
*Depending on the formulas, increase of filling rates up to 0.4 per cent of the total mass is possible.
 It
is known that during manufacture of cheeses, most labile components are oxidized.
And use of natural oxidation inhibitors which are also useful functional additives,
is most promising in comparison with their synthetic analogues. Among them, phenolic
compounds have a paramount value. They are present, for example, in CO2-extracts
of mint, balm, etc. in the concentrations from 0.05 up to 0.1 per cent.
A lack of provitamin A is made up with introduction of carotenoids. To prevent
the oxidation of carotenoids one can use natural antioxidants. Some groups of
these natural antioxidants, getting in a person's organism with food, raise stability
of its protective systems against harmful factors of environment. These are CO2-extracts
of brotherwort, mint, hypericum and vanilla grass.
Application of CO2-extracts as aromatizers and flavour additives allows shading
taste of wheyey proteins and manufacturing various processed cheeses with expressed
individual taste and smell.
Salt, dry spices, pastes, fats, essences, etc. can be carriers of CO2-extracts.
CO2-extracts can play a leading part not only in creation of new aroma-and-taste
range of products. Some extracts possessing a number of useful and curative properties
do not change the aroma and flavour bouquet of processed cheeses, but enrich them
with new properties.
USE OF CO2-EXTRACTS FOR ICE-CREAM PRODUCTION
Application of natural CO2-extracts in ice-cream production
is a completely technological process. The existence of wide range of natural
CO2-extracts from spicy aromatic, medicinal and ether-oil vegetable
raw materials, as well as of some waste products of juice production and winemaking,
their full and uniform solubility in fats, allows forming a completely new version
of ice-cream with biologically active substances received by the cold method too.
The filling rates of CO2-extracts or their compounds are 0.002
- 0.050 per cent of the total mass of a product. Specialists of the branch will
be attracted by the possibility to unit the taste, aroma and other useful properties
of plants in a single bouquet.
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