Cryoscopy research of solutions of food ingredients of polisaccharide nature

One of the latest trends in the global market is frozen products. Taking into account this factor, the paper deals with studying the food industry that will allow to determine the thermal and physical characteristicsof ingredients, recommended for using in the technologies of producing frozen minced-meat semi-finished products for maintaining the quality of products as a result of the negative influence of low temperatures during freezing. That is why, the purpose of the research was to determine the temperature ranges of ice formation and melting, as well as the frozen moisture content in solutions of food ingredients of polysaccharide nature at different concentrations. The paper shows that the cryoscopy studies were carried out using a low-temperature calorimeter, the method of which is based on measuring the amount of heat, released during free moisture crystallization in food raw materials. The research results indicate the possibility of using food ingredients of polysaccharide nature in manufacturing frozen semi-finished products, as cryoprotective additives, which minimize the damage level at the stage of “freezingstorage-thawing”.