Prospects for production and application of bioactive vegetable oil emulsions in food technology

Abstract

The paper shows possibility of obtaining stable emulsions of bioactive vegetable oils in fermented milk medium with concentration of lipid fraction up to 50 %. Emulsifying capacity of fermented fermented milk medium in emulsions of bioactive vegetable oils is found to be 8.2–8.5 %. The influence of the rotation speed of the working element of the emulsifier in the range of 1000–3000 rpm on the emulsifying capacity of the dispersion medium and sedimentation stability of emulsions has been established. Possibility of increasing capacity and stability of emulsions by 1.3–3.9 times when emulsifiers and stabilizers of structure – egg white, lecithin, guar gum are introduced into dispersion medium in concentration up to 3.0 % is revealed. Approximating dependence of emulsifying capacity of dispersion medium on emulsifier concentration is obtained taking into account linear, quadratic and cubic influence of factor. Based on the results of experimental studies, a technology for producing emulsion drinks based on fruits and spices has been developed. The assessment of the vitamin-mineral composition of the developed beverages showed their high nutritional value, established a significant content of vitamins В3, В9, A, D, E. Satisfaction of the daily need of the body when consuming 100 g of the beverage according to these nutrients is 8.2–43.3 %. The data obtained make it possible to classify the developed emulsion drinks as products with improved consumer properties.