Determination of Functional Properties of Acylglycerol Emulsifier Obtained under Mild Conditions

Abstract

Mono- and diacylglycerols of fatty acids are widely used as lipophilic nonionic emulsifiers and emulsion stabilizers in the production of food products. The identified deficiencies in the composition and properties of existing additives in this group created prerequisites for new developments. An acylglycerol emulsifier with essential unsaturated fatty acids based on sunflower oil was obtained under mild conditions (35–40 °C) that are harmless to human health and the environment. The evaluation of its surface-active properties was carried out using the ring tear-off and the laying drop methods. The aggregative stability of the emulsion and the number of hydrophilic-lipophilic balances were evaluated by the lifetime of individual drops of the emulsion near the interfacial surface. The results of determining the functional properties of the additive allowed us to establish its technological usage as an effective emulsifier for food systems.

Keywords

• acylglycerol emulsifier
• sunflower oil
• the surface and interfacial tension
• aggregative stability
• surface interfacial tension