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Название: DEVELOPMENT OF A THEORETICAL MODEL FOR OBTAINING THE WHIPPED EMULSIONS FROM A DRY FAT-CONTAINING MIXTURE AND ITS EXPERIMENTAL VERIFICATION
Другие названия: РОЗРОБКА ТЕОРЕТИЧНОЇ МОДЕЛІ ОДЕРЖАННЯ ПІНОЕМУЛЬСІЙ З СУМІШІ СУХОЇ ЖИРОВМІСНОЇ ТА ЇЇ ЕКСПЕРИМЕНТАЛЬНЕ ПІДТВЕРДЖЕННЯ
Авторы: Горальчук, Андрій Богданович
Губський, Сергій Михайлович
Терешкін, Олег Георгійович
Котляр, Олег Володимирович
Омельченко, Світлана Борисівна
Товма, Лідія Федорівна
Ключевые слова: whipped emulsion
Pickering-steric stabilization
dry mixtures
foaming ability
complex formation
destabilization of fat
Дата публикации: апр-2017
Библиографическое описание: Goralchuk, A. Development of a theoretical model for obtaining the whipped emulsions from a dry fat-containing mixture and its experimental verification / Andrii Goralchuk, Sergey Gubsky, Oleg Tereshkin, Oleg Kotlyar, Svetlana Omel'chenko, Lidiya Tovma // Eastern-European Journal of Enterprise Technologies. – 2017. – Vol. 2, N 10 (86). - P. 12-19. – Way of Access : DOI : 10.15587/1729-4061.2017.98322.
Краткий осмотр (реферат): We developed a theoretical model of the Pickering-steric stabilization of whipped emulsions structure with a low fat content, obtained from a dry fat-containing mixture. It was experimentally proven that the yield shear stress of a whipped emulsion is determined by the degree of destabilization of fatty particles. It is shown that in order to ensure the full degree of destabilization of fatty particles, it is necessary that 5.0...7.0 g of oil is introduced with 3.0 g of distilled monoglycerides and 0.08…0.1 g of soy lecithin. The destabilized fatty particles are capable of adhesion to air bubbles thus providing for the Pickering-stabilization of a whipped emulsion. It was established that at low content of oil in the system (5.0...7.0 %), it is necessary to combine the Pickering stabilization with the steric stabilization. Steric stabilization in a whipped emulsion is implemented the complex formation of sodium caseinate and kappa-carrageenan, increasing the yield shear stress of the interface adsorption layers. Whipped emulsions with a large foaming capacity and yield shear stress are obtained from a dry fat-containing mixture. For this purpose, it is necessary to provide, during crystallization of the fatty phase, a contact with white sugar. This approach ensures formation of the interface adsorption layers and partial wetting the fatty particles (an edge angle of wetting is 25.0±2.0°). The proposed approach is named the quasi-emulsification. Introduction to sunflower oil of 30…37.5 % of distilled monoglycerides of fatty acids provides the obtaining of dry loose fat mixtures. New technology that we propose for obtaining the dry mixtures is characterized by energy efficiency because of the absence of operation of drying the emulsion. Using the developed technology makes it possible to receive whipped emulsions with the foaming capacity that is 1.7…2.0 times higher than that of the products-analogues available in the Ukrainian market.
URI (Унифицированный идентификатор ресурса): http://elib.hduht.edu.ua/jspui/handle/123456789/1671
ISSN: 1729-3774
1729-4061
Располагается в коллекциях:Статті

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