Articles
Stable Emulsion Systems Production
Authors:
Olga V. Feofilaktova, Natalia V. Zavorokhina, Vladislav V. Labetskiy
Abstract:
The article concerns the technology of obtaining emulsion sauces based on olive oil, pumpkin oil, grape seed oil, lemon and grapefruit juice and other ingredients using ultrasonic cavitation and the surfactant Tween 80. The study aim was to develop an emulsion system-sauces with improved stability characteristics to increase their preservation. A man studied the organoleptic indicators of the quality of model sauces samples and the stability of the emulsion at various technological parameters. The researchers determined the optimal technological parameters for producing sauces, such as power, amplitude, exposure duration and the optimal amount of surfactant introduced based on the droplet size analysis of the dispersed phase and the emulsions stability. They revealed that the power range of 50 % was the most effective, since the resulting droplet size of the dispersed phase was minimal. The optimal processing time was 10 minutes with an ultrasonic power of 600 watts. The optimal amount of applied surfactant was 1 %. Under these conditions, the emulsions have the most uniform droplets distribution оf the dispersed phase, the average diameter of which is in the range from 6.1 microns to 7.7 microns. Study confirmed the high emulsions stability and organoleptic parameters values stability for 28 days.
Keywords:
emulsion sauces; ultrasonic homogenization; emulsion stability; technological parameters; organoleptic quality assessment
For citation:
Olga V. Feofilaktova, Natalia V. Zavorokhina, Vladislav V. Labetskiy. Stable Emulsion Systems Production. Индустрия питания|Food Industry. 2021. Vol. 6, No. 3. Pp. 76–83. DOI: 10.29141/2500-1922-2021-6-3-9
