FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

MAŁGORZATA KOWALSKA, ANNA ŻBIKOWSKA, KRZYSZTOF ŚMIECHOWSKI, KATARZYNA MARCINIAK-ŁUKASIAK

Title

Effect of sunflower lecithin quantity and homogenization time on stability of food emulsion containing walnut oil

Abstract

In the research study assessed was the effect of adding an emulsifier and the impact of homogenization time on the stability of emulsion dispersion systems. A Kateskór software was used to choose parameters of stable dispersion systems. Based on the preset initial values of output parameters characterizing the stable emulsion (size of dispersed particles, viscosity, and number of phases), a compromise optimum of input parameters was obtained: the quantity of emulsifier in the emulsion amounting from 5.87 to 6.52 g and the homogenization time between 1.52 and 4.78 min. The experimental evaluation of the average size of particles, viscosity, and microscopic image of the dispersion system proved that the most stable was the emulsion of Variant III; it contained 5 g of the emulsifier and was homogenized for 3 minutes. The empirically determined parameters of that emulsion were close to the range of the compromise optimum as determined by the Kateskór software.

Keywords

walnut oil, sunflower lecithin, optimization of parameters, size of emulsion particles, emulsion stability

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