УДК 664.3
Authors:
Feofilaktova O. V. – Candidate of Technical Science, Associate Professor, Associate Professor of the Food Technology Department, Ural State University of Economics, E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it..
Labetskiy V. V. – Post-Graduate Student of the Food Technology Department, Ural State University of Economics, E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it..
Annotation The features of the formation of stable fine food emulsions with the use of surfactants are considered. Based on the value of the HLB number, a combination of emulsifiers was formed to obtain fine food emulsions based on pumpkin seed oil using ultrasonic homogenization. The dependences of the droplet size of the dispersed phase of the emulsion on the value of the hydrophilic-lipophilic balance (HLB) of the complex emulsifier and the concentration of pumpkin seed oil were studied at various amounts of the complex emulsifier. The optimal parameters for obtaining finely dispersed emulsions based on pumpkin seed oil using a complex emulsifier have been determined. Studies have confirmed the possibility of obtaining stable, fine emulsions, stabilized by a complex emulsifier, with drops of the dispersed phase with a diameter of 5 μm.
Key words: food emulsions, emulsifiers, dispersed phase, HLB, droplet diameter, surfactant.
