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June 2024 (published: 18.06.2024)
Number 2(60)
Home > Issue > The study of composites to create a stable emulsion-type coloring food system
Kudinov Roman E., Kremenevskaya M.I., Fedorov A.V.
Composites to create a food system of the W/O emulsion type with a maximum yield of coloring substances were determined. Refined deodorized sunflower oil, beet juice and its concentrates with a dry matter content of 12.23; 18.73; 30.12 and 64.61, a mixture of mono-, diglycerides and glycerin were studied. By gas chromatography, the mass fraction of fatty acid in sunflower oil was determined from the sum of saturated, mono- and polyunsaturated fatty acids, including palmitic (6.5%), oleic (20.9%), and linoleic (66.4%). The content of betanin, conformational changes in mono-, di- and polysaccharide components, and the presence of peptide structures were determined by spectrophotometric methods in beet juice and concentrates. Flow curves of composites for the emulsion were studied by rheometric methods, and interfacial tension was studied by the hanging drop method. To check the physical and sensory properties of the emulsion, the selected composites were dispersed: sufficient conditions for the process were set for its duration – 10 minutes at a rotation speed of 6000 rpm. It is shown that, to create a food emulsion W/O with stable color characteristics during storage, beet juice concentrates with a dry matter content of 64.61% and betanin 0.54% can be used as a dispersed phase. The critical concentration of micelle formation of the emulsion is achieved by adding 0.5% surfactant. The phenomenon of syneresis at a storage temperature of 4 ± 0.5℃for 30 days was not detected.
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Keywords: emulsification; food emulsion W/O; micelle formation; vegetable raw materials; betanin
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.3.033.1
The study of composites to create a stable emulsion-type coloring food system
Composites to create a food system of the W/O emulsion type with a maximum yield of coloring substances were determined. Refined deodorized sunflower oil, beet juice and its concentrates with a dry matter content of 12.23; 18.73; 30.12 and 64.61, a mixture of mono-, diglycerides and glycerin were studied. By gas chromatography, the mass fraction of fatty acid in sunflower oil was determined from the sum of saturated, mono- and polyunsaturated fatty acids, including palmitic (6.5%), oleic (20.9%), and linoleic (66.4%). The content of betanin, conformational changes in mono-, di- and polysaccharide components, and the presence of peptide structures were determined by spectrophotometric methods in beet juice and concentrates. Flow curves of composites for the emulsion were studied by rheometric methods, and interfacial tension was studied by the hanging drop method. To check the physical and sensory properties of the emulsion, the selected composites were dispersed: sufficient conditions for the process were set for its duration – 10 minutes at a rotation speed of 6000 rpm. It is shown that, to create a food emulsion W/O with stable color characteristics during storage, beet juice concentrates with a dry matter content of 64.61% and betanin 0.54% can be used as a dispersed phase. The critical concentration of micelle formation of the emulsion is achieved by adding 0.5% surfactant. The phenomenon of syneresis at a storage temperature of 4 ± 0.5℃for 30 days was not detected.
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Keywords: emulsification; food emulsion W/O; micelle formation; vegetable raw materials; betanin
DOI 10.17586/2310-1164-2024-17-2-37-46
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License