graduate student Oksana Lugovska, Ph.D.Vasilij
Sidor
National University of Food Technologies
Effect stabilizers of emulsions on their
quality and safety
Some foods, especially beverages
that are made using emulsions containing 1–1000 nm particle size and treated as
objects of classical colloid chemistry.
Of great importance for the stability of these
products is the size of the particles. In the case where known information
about the particle size emulsion, then you can control their stability and
quality.
The aim of the study particle size effects on the
stability of emulsions during storage and use in the manufacture of beverages
and their stability during 180 days. As materials for research received samples
of emulsions prepared with various stabilizers (gum arabic, modified starch)
under two versions of recipes.
Stability of emulsions depends of viscosity, particle size, muddy
turbidity depends on the ratio of water and oil phases.
For studies prepared 5 sample emulsions of varying oil
phase and a constant number of Gum
arabic (Table 1) and
5 samples emulsions of varying oil phase ànd constant number of starch as stabilizer (Table 2).
Table
1. Formulations of emulsion of
varying oil phase and a constant number of gum arabic
|
The ingredients of the emulsion |
Content ingredient, g/kg |
||||
|
Number of emulsion |
|||||
|
1 |
2 |
3 |
4 |
5 |
|
|
Citrus
oil |
60 |
60 |
60 |
60 |
70 |
|
Rezynogum
(Å 445) |
20 |
40 |
50 |
60 |
70 |
|
Gum
arabic (Å 414) |
50 |
50 |
50 |
50 |
50 |
|
Citric
acid (Å 330) |
5 |
5 |
5 |
5 |
5 |
|
Sodium
benzoate (Å211) 211211) |
2,5 |
2,5 |
2,5 |
2,5 |
2,5 |
|
Water |
862,5 |
842,5 |
832,5 |
822,5 |
802,5 |
|
Total |
1000 |
1000 |
1000 |
1000 |
1000 |
Table
2. Formulations of emulsion of
varying oil phase ànd
constant number of starch
|
The ingredients of the emulsion |
Content ingredient, g/kg |
||||
|
Number of emulsion |
|||||
|
6 |
7 |
8 |
9 |
10 |
|
|
Citrus
oil |
40 |
50 |
55 |
60 |
70 |
|
Rezynogum
(Å 445) |
40 |
50 |
55 |
60 |
70 |
|
Starch (Å 1450) |
120 |
120 |
120 |
120 |
120 |
|
Citric
acid (Å 330) |
5 |
5 |
5 |
5 |
5 |
|
Sodium
benzoate (Å211) 211211) |
2,5 |
2,5 |
2,5 |
2,5 |
2,5 |
|
Water |
792,5 |
772,5 |
762,5 |
752,5 |
732,5 |
|
Total |
1000 |
1000 |
1000 |
1000 |
1000 |
Results and discussion
The results of measurement of each emulsion:
Brookfield viscometer - viscosity microscope EASTCOLIGHT 92012 - ES (100x,
250x, 550x, 750h ) - particle size , muddy turbidity meter 2100P- displayed in
Table 3.
Table 3. The results of measurement of the
finished product
|
Number of emulsion |
Viscosity Brookfield, cP |
Turbidity dilution 0.025 %,
NTU |
The average diameter of the particles of oil D,
μm |
Density, g/
cm3 |
ðÍ |
|
1 |
14 |
168 |
0,505 |
1,03 |
2,7 |
|
2 |
15 |
180 |
0,659 |
1,06 |
3,2 |
|
3 |
16 |
192 |
0,705 |
1,07 |
3,3 |
|
4 |
17 |
216 |
0,903 |
1,09 |
3,7 |
|
5 |
18 |
240 |
1,101 |
1,1 |
3,9 |
|
6 |
20 |
143 |
0,67 |
1,03 |
2,6 |
|
7 |
22 |
156 |
0,73 |
1,05 |
3 |
|
8 |
23 |
170 |
0,75 |
1,07 |
3,3 |
|
9 |
24 |
182 |
0,84 |
1,09 |
3,65 |
|
10 |
26 |
196 |
0,97 |
1,1 |
4 |
Conclusion
1. The best result of research in emulsions – is to obtain the maximum
number of particles of about 1 micron.
2. Technology of preparation of emulsions with gum arabic is different from
the technology of emulsifying starch.
3. Dissolve gum arabic is faster and easier than with the dissolution of
starch as emulsion obtained using gum arabic, stable in quality and more
expensive in value compared with emulsions prepared by using starch.
4.
For studies prepared 3 sample emulsions of varying oil
phase and a constant number of Gum
arabic and
3 samples emulsions of varying oil phase ànd constant number of starch as stabilizer.
5. The results of measurement of each emulsion: viscosity, particle size,
muddy turbidity depends on the ratio of water and oil phases.
Literature
1.
Atwell W.
A., Thomas D. J. Starches. —
St. Paul, MN: American Association of Cereal
Chemists, 1997, 150 ñ.
2.
Galliard T. (ed.) Starch;
Properties and Potential /
Society of Chemical
Industry. — Chichester,
UK : John Wiley and Sons, 1987, 210 ñ.
3.
GIRACT database (www.giract.com, 2006)
4.
Imeson A. (ed.) Thickening and
Gelling Agents for Food. — 2nd ed. — London: Blackie Academic and Professional,
1999, 408 ñ.
5.
McKenna Â. M. (ed.) Texture in Food/ — Vol. 1: Semi-Solid Foods. — Cambridge:
Woodhead Publishing, 2003, 480 ñ
6.
Phillips G. Î. Williams P. A. (eds) Handbook of Hydrocolloids. — Cambridge: Woodhead Publishing, 2000, 156 ñ.