Kemerovo, Kemerovo, Russian Federation
Kemerovo, Kemerovo, Russian Federation
Kemerovo, Kemerovo, Russian Federation
Different emulsifiers have different effects on the consistency and heat resistance of modelled dairy spread emulsions. In this research, the best results belonged to the samples of a complex emulsifier with distilled monoglycerides and lecithin (3 to 1). The resulting consistency was hard, elastic, and solid, with the highest temperature resistance of 0.90. The emulsification time and intensity affected the average size of lipid globules. The optimal size of 10-20 μm was registered after 10-15 min of emulsification at 100 rpm. The resulting dispersion level made it possible to achieve the best structural indicators of the final product.
spreads, emulsification, technological parameters, emulsion dispersion, emulsifiers
1. Topnikova, E. V. Sovremennoe proizvodstvo spredov: osobennosti assortimenta, syr'e, ingredienty, kachestvo / E. V. Topnikova, A. V. Dunaev, E. N. Pirogova // Syrodelie i maslodelie. 2022. № 1. S. 52–56. https://doi.org/10.31515/2073-4018-2022-1-52-56; https://www.elibrary.ru/vwewok
2. Campbell, J. R. Dairy Production and Processing. The Science of Milk and Milk Products / J. R. Campbell, R. T. Marshall. – Waveland Press, 2016. – 549 r.
3. Tereschuk, L. V. Izuchenie fiziko-himicheskih pokazateley emul'gatorov i ih vliyaniya na process obrazovaniya pischevyh emul'siy / L. V. Tereschuk, K. A. Zagorodnikov, K. V. Starovoytova, P. A. V'yushinskiy // Tehnika i tehnologiya pischevyh proizvodstv. 2021. T. 51, № 4. S. 915–929. https://doi.org/10.21603/2074-9414-2021-4-915-929; https://www.elibrary.ru/bydrar
4. Marhamati, M. Effects of emulsifiers on the physicochemical stability of oil-in-water nanoemulsions: A critical review / M. Marhamati, G. Ranjbar, M. Rezaie // Journal of Molecular Liquids. 2021. Vol. 340. 117218. https://doi.org/10.1016/j.molliq.2021.117218
5. Sun, Y., Effect of HLB value on the properties of chitosan/zein/lemon essential oil film-forming emulsion and composite film / Y. Sun [et al.] // International Journal of Food Science and Technology. 2021. Vol. 56. № 10. P. 4925–4933. https://doi.org/10.1111/ijfs.15216
6. Shestopalov, A. Vliyanie emul'gatorov na harakteristiki spredov na osnove zamenitelya molochnogo zhira «Ekolakt» / A. Shestopalov // Molochnaya promyshlennost'. 2022. № 4. S. 40–41. https://www.elibrary.ru/aklyci
7. Loi, C. C. Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion / C. C. Loi, G. T. Eyres, E. J. Birch // Journal of Food Engineering. 2019. Vol. 240. P. 56–64. https://doi.org/10.1016/j.jfoodeng.2018.07.016
8. Jadhav, H. Effect of mono and diglyceride of medium chain fatty acid on the stability of flavour emulsion / Jadhav H., Waghmare J., Annapure U. // Food Research. 2021. Vol. 5. № 2. P. 214-220. DOI:https://doi.org/10.26656/fr.2017.5(2).589
9. Tereschuk, L. V. Aktual'nye problemy primeneniya emul'gatorov pri proizvodstve spredov / L. V. Tereschuk, K. V. Starovoytova, M. A. Tarlyun // Syrodelie i maslodelie. 2018. № 4. S. 52–55. https://www.elibrary.ru/xuklzb
10. Topnikova, E. V. Termoustoychivost' kak pokazatel', harakterizuyuschiy konsistenciyu slivochnogo masla / E. V. Topnikova, N. V. Ivanova, A. V. Dunaev // Syrodelie i maslodelie. 2021. № 2. S. 45–49. https://doi.org/10.31515/2073-4018-2021-2-45-49; https://www.elibrary.ru/fopmpf
