ЭМУЛЬГИРУЮЩИЕ СИСТЕМЫ В ПРОИЗВОДСТВЕ МОЛОЧНО-ЖИРОВЫХ ЭМУЛЬСИОННЫХ ПРОДУКТОВ

Emulsifying Systems in the Technology of Milk Fat Emulsion Products

Lubov V. Tereshchuk ^a

Saveljev ID. ^a

K.V. Starovoytova ^a

Affiliation

a ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»

Copyright ©Tereshchuk et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The possibility of using emulgators such as distilled monoglycerides E 471, as well as the composition of Е 471 with lecithin and phospholipids for manufacture of cream and vegetable spread, butter, and vegetable cream has been theoretically proved and experimentally confirmed. The effect of different emulgators on crystallization of compositions made of milk fat and rape oil taken in various ratios has been investigated. The data on temperature and time of fat systems crystallization are given.

Keywords

Crystallization, emulgators, phase transition, milk fat compositions, spreads, structure, plasticity

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