Product description:

Application:

Pastry

For coloring and enriching flour confectionery oily solutions are used beta-carotene (0.2% 1% of th e). Recommended rates of input of oil solution of beta-carotene of 1% per ton of finished product: buns - 0.7-1.5 kg; biscuits - 1,4-3 kg; drying - 2-4 kg; cookies - 2-4 kg.

Caramel with beta-carotene
The addition of the beta-carotene in the caramel mass allows you to not only make the product functional, but increase its shelf life. It is recommended to introduce an oil solution of 0.2% -th - 13.4 g per ton of caramel mass.

Candy, marshmallows
In the production of aerated confectionery mass (candy, marshmallow) appropriate to use a water soluble beta-carotene 10% in combination with ascorbic acid. Dosage - 7-10 mg per 100 g of finished product.

Ice cream, popsicles
For coloring of water-based products used water soluble beta-carotene 10%. It can be used to achieve color shade from light orange to dark orange. In the production of glazes for ice cream it is recommended to use a suspension of beta-carotene, a 30%. The recommended dose - from 17-120 g / m.

Condensed milk fortified
In the production of the product of beta-carotene further introduced during the dissolution of milk, feeding the sugar syrup in vacuum or cooler immediately after making microcrystalline lactose. The dissolution is carried out at a temperature of +30 ... + 32 ° C with a delay of 1.5-2 hours, followed by pasteurization at a temperature of +93 ... + 97 ° C. Oil solution 0.2% -th introduced during the dissolution of milk powder or in combination with sugar syrup. Water-soluble form of beta-carotene can be made also in the process of cooling. Recommended flow rate of the oil solution of 0.2% solution of beta-carotene - 2.5 kg per tonne of reconstituted milk.

Dairy products with beta-carotene
Recommended content of beta-carotene enriched dairy products - at least 1 mg%. When used for enrichment liposoluble 0.2% solution of beta-carotene per 1 kg dairy product must 0.2 g of 5% solution of beta-carotene. Beta-carotene is introduced into the purified and standardized milk. it is necessary to prepare before making the beta-carotene. For this purpose it previously introduced into a small portion of milk warmed to +60 ... + 85 ° C, was added a preparatory emulsifier - lecithin in an amount of 1% by weight of enriched product; the mixture was emulsified in a homogenizer at a pressure of 15-20 MPa for 1 min. The resulting emulsion was introduced in a thin stream standardized milk with stirring (speed of rotation of the stirring mechanism - not less than 500 rev / min.) For 10-15 minutes.

Canned fish
We propose to make a canned -th 0.2% beta-carotene solution in the oil at the rate of 5-10 mg / 100 to improve the quality of canned fish by enhancing their biological value and improve the organoleptic properties, as well as to make the product "utility" g. A solution of beta-carotene can be made with agitation directly to a fill containing vegetable oil. In the manufacture of canned fish minced part of the beta-carotene solution (30-40%) is preferably in the make minced mass, and the rest - in the fill.

Pasta with beta-carotene
To improve color and to obtain a golden-yellow color pasta dough made carotenoids, which can also be added to impart original carrot or tomato color. Beta-carotene - the most preferred natural colorant for pasta, making it increases the nutritional value of the product. addition level - 10-40 mg of 100% conditioned beta-carotene per 1 kg of flour, depending on the desired hue. It can be used as a water-soluble beta-carotene, as well as its oil form.