摘要：The object of research is foam structures enriched with iodine. The problem of addition of iodine into these objects, which are developed on the basis of kelp use, is that its use gives the products an unpleasant aftertaste that reduced their organoleptic characteristics.A method for enriching the foam structures is proposed by using an elamin that has a neutral taste and eliminates the noted drawback. Technologically, the addition of the elamin is carried out by means of its preliminary steaming. Using this approach, foams with high structural and mechanical properties are obtained. For example, the foam-forming ability of the studied sample, to which the elamin is added in the steamed state, is 10-20% higher than the control. The result is achieved due to the presence of sodium alginate salts in the elamin, which can adsorb water and exhibit the properties of the thickener and foam stabilizer. This effect is confirmed by studying the spin-spin relaxation time Т2 by nuclear magnetic resonance.The obtained results allow to create food products enriched with iodine in a concentration of 42–52μg per 100g of product. These products can correct the iodine content in the human body in quantities that correspond to the current trends in the norms of rational nutrition. Thus, with the use of the recommended product rate (100g), the human body is provided with 42–52μg of iodine, which corresponds to 28–35% of the daily iodine requirement for an adult and 56–69% for school-age children.
关键词：foam structure;nuclear magnetic resonance;elamin;polydisperse systems;spin-spin relaxation;kelp
