Development of a theoretical model for obtaining the whipped emulsions from a dry fat-containing mixture and its experimental verification

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.98322

Keywords:

whipped emulsion, Pickering-steric stabilization, dry mixtures, foaming ability, complex formation, destabilization of fat

Abstract

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.

Author Biographies

Andrii Goralchuk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Associate Professor

Department of Food Technology

Sergey Gubsky, Kharkiv State University Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of chemistry, microbiology and hygiene of food

Oleg Tereshkin, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of hotel and restaurant business

Oleg Kotlyar, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD

Department of Food Technology

Svetlana Omel'chenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD

Department of Food Technology

Lidiya Tovma, National Academy of the National Guard of Ukraine Zakhysnykiv Ukrayiny sq., 3, Kharkiv, Ukraine, 61001

PhD

Department of Logistic Support

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Published

2017-04-29

How to Cite

Goralchuk, A., Gubsky, S., Tereshkin, O., Kotlyar, O., Omel’chenko, S., & Tovma, L. (2017). Development of a theoretical model for obtaining the whipped emulsions from a dry fat-containing mixture and its experimental verification. Eastern-European Journal of Enterprise Technologies, 2(10 (86), 12–19. https://doi.org/10.15587/1729-4061.2017.98322

Issue

Vol. 2 No. 10 (86) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Andrii Goralchuk, Sergey Gubsky, Oleg Tereshkin, Oleg Kotlyar, Svetlana Omel'chenko, Lidiya Tovma

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