Discourse of the form and concentration of surfactants to ensure the sustainability foam-emulsive products

Ukrainian Food Journal

卷:3

关键词: Cake;    Mix;    Caseinate;    Foaming;    Stability;   

DOI  :  

来源: DOAJ

【 摘 要 】

Introduction. Development of dry mixesfor making spumyandemulsionproductsaretopical,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.Materialsandmethods.Foamingabilitywas determined by the method of multiplicity of the foam, the stability of unstable foam-by the half-life method of foam, highlyresistantfoam- asaratiooftheheightofthe column of foam after exposure for 24 hours.Results.Wasdeterminedtheinfluenceofsunflower oilonthefoamingabilityandhalf-lifefoamofsystems «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 useoflowmolecularweightsurfactants.Substantiated recommendations regardingthefeasibilityofusingtwo surfactantsinsystems«sodiumcaseinate-surfactants-oil», whichprovidethenecessarykinshipsurfacesair,fat and water phases. it has been found that the use of 2,5...3,5% mono-anddiglyceridesoffattyacidsand Lecithin’s 0.15...0.25%inthecontentofsodiumcaseinateabout 0.5%allowstoreceivethestablefoam-emulsivesystems containing sunflower oil 7...8% and foaming ability about 640±1%.Conclusions.Itisestablishedthatforensuringhigh 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

【 授权许可】

Unknown