Analysis of biological value and technological properties of plant components of the formulation sauces products

The formation of the functional attributes of the products are combined in a qualitative and quantitative selection of feed components, taking into account the chemical composition, the technological properties of each component. Actual direction of the food industry is the addition to the formulation of nutritional supplements that can effectively bind toxic elements to insoluble complexes. Pectins have an active complexing ability towards heavy metals and radionuclides. Pectins are used effectively to generate Sauces rheology products at the same time providing a positive physiological effect on the organism. Marine plant material has a specific commercial value, high bioavailability and digestibility, it can be used as functional additives in food. In the structure of algae was found a diverse range of biologically active micronutrients. Alginic acid and salts, isolated from brown algae, have the properties of thickener and emulsifier applied in the technology of sauces, mayonnaises, spreads with a reduced fat content. Essential food components have chemical structures that are not synthesized by enzyme systems of the body, a number of biologically active compounds of plant raw materials have unique curative properties and determine the functional properties of the combined products. Extracts of ginseng used as a tonic, adapt genic and bracing means for the prevention of diseases of the central nervous system, improve efficiency, the body's resistance to stress, adverse environmental effects. A wide range of medical components of ginseng was found due to the variety and complexity of the chemical composition. Lemongrass is an effective stimulant of the central nervous system, improves mental and physical performance of the body. Physiological effects of Chinese magnolia has an influence on the human body due to the presence of vine schizandrin which metabolizing tissues, accelerates metabolism, stimulates the cardiovascular and respiratory systems. When modeling formulations combined Sauces products should be considered dietary supplements used chemical polymorphism, which allows the introduction of the necessary rheological form, taste, aromatic characteristics of sauces, enrich their biologically active substances.