FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF NANOADDITIVES BASED ON DOUBLE OXIDE OF DIVALENT AND TRIVALENT IRON
Ключевые слова:food raw materials, food ingredients, mineral compounds, water-retaining capacity, fat-retaining capacity
The waterand fat-retaining abilities of food nanoadditives based on the double oxide of divalent and trivalent iron (Fe3O4) known as magnetofood were studied. The ability of Fe3O4 food additive nanoparticles is noted to form electrostatic complexes with macromolecular compounds of food systems (proteins, carbohydrates, lipids) — quite stable structures such as clusters, clathrates, cavitates, supramolecular associates. This property promotes binding and retention of water and fat. Hydrophilic contacts of solvated Fe3O4 nanoparticles with water dipoles, molecules of proteins and polysaccharides (carbohydrates) increase the stability of polyphasic systems. An offset of the IR spectra of the maximum absorption of the Fe–O bond to the high-frequency region by (57±2) cm-1 in comparison with the experimental sample of pure food additive Fe3O4 indicates the chemical interaction of magnetofood iron cations with molecules of macromolecular compounds (starch, egg white, fat). The ratio of bound and free moisture in solvated magnetofood: 50.5…51.6% of water comprise bound moisture and 48.4…49.5% constitute free, osmotic (swelling water) and physico-mechanical water of the total amount.