Abstract

Criteria for evaluation of functional properties of emulsion foods are formulated. Balanced fat bases of emulsion sauces are simulated by using liquid vegetable oils of various fatty acid groups: oleic, linoleic, and linolenic. The optimum ratio of the components of an antioxidant-emulsifying complex is established. The efficiency of the antioxi-dant-emulsifying complex (АEC) for the emulsion sauce technology is experimentally confirmed with the help of sea-buckthorn or red palm oils and lecithin. It is established that the introduction of the АEC into the fatty base of emulsion products promotes the deceleration of oxidation processes in the product. The new emulsion sauce recipes and technology are scientifically justified.

Keywords

emulsion sauce, antioxidant, lecithin, sea-buckthorn oil, red palm oil

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