| abstract |
FIELD: food industry.SUBSTANCE: proposed dry citrus fibers are characterized in moisture content of no more than 20 wt.% relatively to the total number of citrus fibers, and they have elasticity modulus (G') of at least 280 Pa. At the same time, the specified dry citrus fibers have pH from 4.0 to 8.7. The elasticity modulus (G') is measured in an aqueous medium containing 2 wt.% of citrus fibers dispersed in it at mixing with a speed of less than 10,000 rpm. pH is measured by the dispersion of citrus fibers in standardized tap water at a temperature of 25°C at a concentration of citrus fibers of 2 wt.% and mixing for 10 min with a speed of 500 rpm. A method for producing the specified citrus fibers, a food composition, a dairy product, and a method for preparing a dairy product are also proposed.EFFECT: invention provides for optimal modulation, change and/or adaptation of properties of products containing citrus fibers, which allows for reducing the number of ingredients and, consequently, simplifying their recipe.15 cl, 11 dwg, 4 tbl, 3 ex |