Development of a model of steric stabilization of the air-nut semi-finished product structure

Горальчук, Андрій Богданович; Гринченко, Ольга Олексіївна; Gubsky, Sergey; Tovma, L.; Zhuravl'еv, Sergey

doi:10.15587/1729-4061.2017.103941

Cited by 3 publications

(3 citation statements)

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“…The study allowed us to specify the concentrations of proteins and surfactants as well as the parameters of homogenization and whipping under which there emerge processes of emulsion destabilization, fat particle agglomeration and flotation to produce a foam emulsion system [131]. The role of proteins and surfactants was identified and NaCMC in resistance to fat particle flotation and make the structure of the aerated nut semi-finished product [132]. The process flow parameters and the content of proteins and surfactants in dry fat mixes to produce a foam emulsion system based on them [133].…”

Section: Interface Protein and Low Molecular Surfactant Interactionsmentioning

confidence: 99%

“…Rheological properties of interface adsorption layers correlate to the rheological properties of foams [165] and the stability of foams and emulsions [166] as well as theoretical models [167]. Using the rheological properties of interface adsorption layers, theoretical models were developed on the foodstuff patterns with steric-stabilized polyphase dispersion structures [132], foam stabilization with fat particles [131] and their combination [133].…”

Section: The Role Of Interface Adsorption Layers In Process Stabilitymentioning

confidence: 99%

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Food dispersion systems process stabilization. A review

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Introduction. The overview is given to systematize information on the indicators, affecting the production and stabilization of foams and emulsions, for applying the existing regularities for more complex dispersed (polyphase) systems. Materials and methods. Analytical studies of the production and stabilization of foams and polyphase dispersed systems published over the past 20 years. The research focuses on the foams, emulsions, foam emulsion systems and the systems, being simultaneously foam, emulsion and suspension. Results and discussion. Though foams and emulsions have similarities and their production differs in the dispersion rate, determined by the rate of surfactants adsorption. Emulsifying is faster than foaming, therefore, the production of foam emulsions can be sequential only. Coalescence, as a destruction indicator, is typical of foams and emulsions alike, and it is determined by the properties of surfactants. Other indicators are determined by the features of the dispersion medium. The study systematized the factors, ensuring the stability of dispersion systems. The structural mechanical factor is effective in stabilizing foams and emulsions. It is implemented by the usage of proteins only, or solids with partial soaking, or a combination of proteins and low-molecular surfactants or a combination of proteins and polysaccharides. The structural mechanical factor for polyphase systems stabilization, in particular, for foam emulsions, is based on selecting surfactants to regulate rheological properties of interface adsorption layers, the sequence of dispersion phases, which ensures their spatial location in the food product. Conclusions. The rheological properties of interface adsorption layers, containing proteins, surfactants, polysaccharides and high viscosity of the dispersion medium play the vital part in ensuring the stability of food dispersion systems.

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Section: Interface Protein and Low Molecular Surfactant Interactionsmentioning

confidence: 99%

Section: The Role Of Interface Adsorption Layers In Process Stabilitymentioning

confidence: 99%

Food dispersion systems process stabilization. A review

et al. 2019

Self Cite

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Section: The Role Of Interface Adsorption Layers In Process Stabilitymentioning

confidence: 99%

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2019

Ukr. food j.

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