摘要：Studies of physico-chemical quality indicators of mayonnaise sauce with grapes skin powder and varying contents of a complex thickener are presented in this article. The optimum values of the concentrations of complex thickener are determined. The emulsion stability values of the mayonnaise sauce with grapes skin powder will be in the range of 97.0–100.0%. It meets the requirements of the mayonnaise and mayonnaise sauces regulatory documentation. In this case, the effective viscosity values provide optimal organoleptic characteristics of the product. The technological solution of the possibility of the complex thickener concentration varying for produce a low-fat product with a given consistency and the necessary emulsion stability quality indicators is substantiated.The formulation of a mayonnaise sauce of enhanced biological value with a Black Pearl grapes skin powder (5.0% by weight) and with a non-starch nature complex thickener (0.4–1.2% by weight) is proposed. The added ingredients of plant raw materials can influence on the rheological properties of the mayonnaise emulsion. Dietary fibers of the grapes skin have a tendency to swell and retain moisture. The components of the complex thickener (hydrocolloids) have the ability to form adsorption-solvate stratums on the surface of dispersed phase droplets.The proposed technological solution will allow producing mayonnaise sauces with a given consistency and the necessary physicochemical parameters.
