Development of a stabilization system composition for sauces and dressings
DOI:
https://doi.org/10.15587/1729-4061.2025.325772Keywords:
stabilization system, sauces-dressings, esters of fatty acids and sucrose, pH of the aqueous phase, emulsion stabilityAbstract
The object of the study is the stability of a model emulsion with a stabilization system including liquid soy lecithin, xanthan gum, and esters of fatty acids and sucrose (E 473) under the influence of changes in the pH of the aqueous phase. A way to solve the problem of stabilizing emulsion systems in an acidic environment (pH from 4.0 to 5.5) is considered by rationalizing the composition of the stabilization system of sauces-dressings. It is determined that the stability of the emulsion system stabilized by soy lecithin and xanthan gum increases with increasing pH. At the same time, in the pH range of 3.5–5.0 it remains at a relatively low level (60–82 %), which requires improvement of the stabilization system for sauces-dressings. A rational range of E 473 concentration in the stabilization system for sauces-dressings is substantiated. It was found that the introduction of E 473 at a concentration of 0.3 % contributes to a significant increase in the stability of model emulsion samples under conditions of low pH values. An approximate dependence of the stability of the emulsion system on the concentration of E 473 and the pH of the aqueous phase is proposed, which allows predicting the effectiveness of the stabilization system under given conditions. A feature of the results obtained is that the use of E 473 provides a significant increase in the stability of the emulsion system, which is critically important for preserving the physicochemical properties of dressing sauces, which most often have an acidic environment. From a practical point of view, the development allows for effective stabilization of food emulsion systems in a wide pH range, reducing the risk of phase separation. An applied aspect of using the obtained scientific result is the possibility of modeling and developing new formulations of emulsion products, in particular dressing sauces, with improved structural and mechanical characteristics
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Copyright (c) 2025 Katerina Kunitsa, Aliona Dikhtyar, Oleh Kotliar, Svitlana Andrieieva, Tatiana Gontar, Serhii Stankevych, Iryna Balandina, Larysa Obolentseva, Oleg Kolontaievskyi, Anton Ryabev
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