Use of champignon powder with emulsifying properties in emulsion technology

Today the world fat and oil industry pursues two goals: improving the technological process of production and recipes of food products within established technological and functional properties, as well as creating food products using non-traditional vegetable materials with high nutritional value [1–3]. The purpose of this work was formulated taking into account these main directions. Research is devoted to the creation of a vegetable-based functional emulsion product that allows expanding the range of functional products. This work offers the results of marketing research to study consumer demand for emulsion products, and the technological properties of mushroom powder. It also studies the influence of recipe ingredients, technological parameters of the production of an emulsion on its properties. The chemical composition of the developed emulsion was also investigated.