Discourse of the form and concentration of surfactants to ensure the sustainability foam-emulsive products
Introduction. Development of dry mixes for making spumy and emulsion products are topical, because nowadays there is a tendency to minimize the time spent on the process of cooking, which is achieved by the use of semi finished products high degree of readiness. Materials and metho...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National university of food technologies
2015-05-01
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| Series: | Ukrainian Food Journal |
| Subjects: | |
| Online Access: | http://nbuv.gov.ua/j-pdf/UFJ_2014_3_3_6.pdf |
| Summary: | Introduction. Development of dry mixes for making
spumy and emulsion products are topical, because
nowadays there is a tendency to minimize the time spent
on the process of cooking, which is achieved by the use of
semi finished products high degree of readiness.
Materials and methods. Foaming ability was
determined by the method of multiplicity of the foam, the
stability of unstable foam-by the half-life method of foam,
highly resistant foam - as a ratio of the height of the
column of foam after exposure for 24 hours.
Results. Was determined the influence of sunflower
oil on the foaming ability and half-life foam of systems
«sodium caseinate-oil». It was found that getting systems
with high index of foaming capacity and foam stability in
the presence of oil in the system is impossible without the
use of low molecular weight surfactants. Substantiated
recommendations regarding the feasibility of using two
surfactants in systems «sodium caseinate-surfactants-oil»,
which provide the necessary kinship surfaces air, fat and
water phases. it has been found that the use of 2,5...3,5%
mono-and diglycerides of fatty acid sand Lecithin’s
0.15...0.25% in the content of sodium caseinate about
0.5% allows to receive the stable foam-emulsive systems
containing sunflower oil 7...8% and foaming ability about
640±1%.
Conclusions. It is established that for ensuring high
indicators foaming capacity and stability of foam-emulsive
systems required the use of low-molecular surfactants. The
research results, is recommended to use when developing
technology of foam-emulsive products.
Introduction |
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| ISSN: | 2304-974X 2313-5891 |