ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS

Abstract
Expanding the scope of margarine products requires the search for new technological solutions when creating stable food emulsions for various specified purposes: hard, soft and liquid margarines with various fat content for bakery, for use in confectionery production, for frying in public catering networks and as spreads for direct consumption. The article systematizes the materials on the surfactants used in the technology of food emulsion products, in particular, margarines and spreads. The analysis of emulsifiers and their mixtures used in manufacturing emulsion products with various fat content has been carried out. The results of the studies of the composition and effect of individual and complex emulsifiers on the properties of the direct and reverse type of the obtained emulsions have been summarized. The article considers the theoretical issues and practical aspects of creation of food emulsion products with the use of various emulsifiers. A step-by-step system for choosing the optimal mixture of emulsifiers for a particular product based on the hydrophilic-lipophilic balance of surfactants has been provided. A number of examples of complex emulsifiers for emulsion products for various specified purposes have been presented. It has been shown that a change in the amount and type of an emulsifier makes it possible to produce various emulsions with the required structural and rheological characteristics and with the specified composition and properties. The aspects of manufacturing margarine products with various fat content have been presented.
Keywords
Food emulsifiers, emulsion products, margarine, spread, mono- and diglycerides of fatty acids, hydrophilic-lipophilic balance, iodine index
REFERENCES
  1. Berton C., Ropers M.-H., Viau M., and Genot C. Contribution of the interfacial layer to the protection of emulsified lipids against oxidation. Journal of Agricultural and Food Chemistry, 2011, vol. 59, no. 9, pp 5052-5061. DOI: 10.1021/jf200086n.
  2. Fuller G.T. Studies on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions. Diss. Dr. of Philosophy in Food Technology. Palmerston North, New Zealand, 2015. 239 p.
  3. Hasenhuettl G.L. and Hartel R.W. Food Emulsifiers and Their Applications: Second Edition. New York: Springer New York, 2008. 426 p. DOI: 10.1007/978-0-387-75284-6.
  4. Helmenstine A.M. Emulsifier Definition - Emulsifying Agent. ThoughtCo. Available at: https://www.thoughtco.com/definition-of-emulsifier-or-emulsifying-agent-605085 (accessed 12 June 2017).
  5. Yu H., Huang Y., and Huang Q. Synthesis and characterization of novel antimicrobial emulsifiers from ε-Polylysine. Journal of Agricultural and Food Chemistry, 2010, vol. 58, no. 2, pp 1290-1295. DOI: 10.1021/jf903300m.
  6. Munk M.B., Larsen F.H., Van Den Berg F.W.J., Knudsen J.C., and Andersen M.L. Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology. Langmuir, 2014, vol. 30, no. 29, pp. 8687-8696. DOI: 10.1021/la5011743.
  7. Munk M.B., Erichsen H.R., and Andersen M.L. The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces. Journal of Colloid Interface Science, 2014, vol. 419, pp. 134-141. DOI: 10.1016/j.jcis.2013.12.036.
  8. Phan T.T., Le T.T., Van der Meeren P., and Dewettinck K. Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products. Journal of Dairy Science, 2014, vol. 97, no. 8, pp. 4799-4810. DOI: 10.3168/jds.2014-8030.
  9. Wu S., Wang G., Lu Z., et al. Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream. Dairy Science and Technology, 2016, vol. 96, no. 3, pp. 377-390. DOI: 10.1007/s13594-015-0274-x.
  10. Tran T., Green N.L., and Rousseau D. Spheroidal Fat Crystals: Structure Modification via Use of Emulsifiers. Crystal Growth and Design, 2015, vol. 15, no. 11, pp. 5406-5415. DOI: 10.1021/acs.cgd.5b01033.
  11. Vega C. and Roos Y.H. Invited review: Spray-dried dairy and dairy-like emulsions-Compositional considerations. Journal of Dairy Science, 2006, vol. 89, no. 2, pp. 383-401. DOI: 10.3168/jds.S0022-0302(06)72103-8.
  12. Wang Z., Song J, Zhang S., Xu X.-Q., and Wang Y. Formulating Polyethylene Glycol as Supramolecular Emulsifiers for One-Step Double Emulsions. Langmuir, vol. 33, no. 36, pp. 9160-9169. DOI: 10.1021/acs.langmuir.7b02326.
  13. Petrova M. Emulsifiers for confectionery and bakery products. Confectionery and Baking Industry, 2014, nos 11-12, p. 29. (In Russian).
  14. Starovoytova K.V. and Tereshchuk L.V. Teoriya i praktika primeneniya poverkhnostno-aktivnykh veshchestv v proizvodstve pishchevykh emul'siy [Theory and practice of application of surfactants in the production of food emulsions]. Kemerovo: KemIFST Publ., 2016. 152 p.
  15. Tereshchuk L.V. and Umanskiy M.S. Molochno-zhirovye kompozitsii: aspekty konstruirovaniya i ispol'zovaniya [Milk-fat compositions: aspects of the design and use]. Kemerovo: KemIFST Publ., 2006. 209 p.
How to quote?
About journal

Download
Contents
Abstract
Keywords
References