Technological aspects of creating emulsion food systems

The choice of surfactants for food emulsion systems is a serious task and is determined by many factors that characterize the expected properties of the final product and the features of its manufacturing technology. The aim of this research is to study the effect of various emulsifiers on the colloidal and oxidative stability of food emulsions. Eight samples of model emulsions were prepared with fat mass fraction of 40% containing interesterified fat, sunflower oil with addition of different dosages of emulsifiers and water. Distilled monoglycerides of unsaturated fatty acids (DMFA UnS) were chosen as emulsifiers; hydrogenated vegetable fat (HVF); esters of polyglycerol and mutually esterified ricinolic acids (PGPR); distilled saturated fatty acid monoglycerides (DMFA Sat); lecithin. The quality indicators of food emulsions were investigated immediately after production and after 31 days. The best colloidal stability was demonstrated by a sample made using DMFA UnS (0.4%), PGPR (0.1%), DMFA Sat (0.2%) and lecithin (0.2%) and the best stability to oxidation and hydrolysis was demonstrated by a sample made using DMFA UnS at 0.3%, PGPR (0.1%), DMFA Sat (0.2%) and lecithin (0.2%). The peroxide number in this sample for 31 days of storage at 20 °C increased from 0.2 to 2.77 mmol O2/kg, and the acid number increased from 0.22 to 0.25 mg KOH/g that is not significant. The conducted studies allow us to conclude that the use of composite emulsifiers including lecithin in combination with monoglycerides both saturated and unsaturated fatty acids makes it possible to obtain food emulsions that have both good colloidal stability and resistance to oxidative and hydrolytic spoilage.