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Relationship of Strength of Emulsions with Content of Oil in Aqueous Solutions of Corn Flour and Dry Milk
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| Author:
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VASYUKOVA A.T, ALEKSEEV A.E, MOSHKIN A.V, BONDARENKO YU.V, UTYUZH A. S, KULIK A.A
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| Abstract:
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The problem of the correction of nutritional status is that in recent years, with a change in the conditions and lifestyle of a large part of the population, there has been an objective decrease in energy demand, and, conse-quently, in the amount of food consumed, and the physiological need for micronutrients has not changed. In this situation, called the "nutrition dilemma", a modern person cannot even obtain essential micronutrients in the required amount even with an adequate energy consumption ration from ordinary natural food products. The approaches shown in this study to the solution of saturating foods with deficient nutrients will allow the creation of stable and stable compositions of the most common food emulsions. The purpose of the research is to study the relationship between the strength of emulsions and the oil content in aqueous solutions of cornmeal and milk powder. It has been established that the strength of interfacial adsorption beds and coales-cent aqueous solutions of casein and skimmed milk powder at the interface with the oil depend on the concen-tration of surfactants, the duration of phase contact and the pH of the medium. The highest values of Ps corre-spond to 1% concentrations of the studied emulsifiers. The “life time” of oil droplets continuously increases as the concentration of tested surfactants increases. The formation of surface layers, which have mechanical strength, takes 3-6 hours. The maximum value of the interfacial strength of casein was found in an acidic medi-um, which corresponds to the longest time of the existence of drops under the same conditions.
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| Keyword:
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adsorption layers, surfactants, emulsions, corn flour, milk powder, coalescence.
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.12.04.256
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| Download:
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