Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 6a84bb0894fbba14f78567a1 10.12737/2058 STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS Терещук Любовь Васильевна Tereshchuk Lyubov Васильевна terechuk_l@ mail.ru Старовойтова Ксения Викторовна Starovoytova Kseniya Викторовна centol@ mail.ru 20 12 2013 20 12 2013 67 75 © 2013 Терещук Л.В., Старовойтова К.В. © 2013 Tereshchuk L.В., Starovoytova K.В. 2013 Терещук Любовь Васильевна, Старовойтова Ксения Викторовна Tereshchuk Lyubov Васильевна, Starovoytova Kseniya Викторовна https://jsocnet.ru/en/nauka/publications/6a84bb0894fbba14f78567a1/view

Criteria for evaluation of functional properties of emulsion foods are formulated. Balanced fat bases of emulsion sauces are simulated by using liquid vegetable oils of various fatty acid groups: oleic, linoleic, and linolenic. The optimum ratio of the components of an antioxidant-emulsifying complex is established. The efficiency of the antioxi-dant-emulsifying complex (АEC) for the emulsion sauce technology is experimentally confirmed with the help of sea-buckthorn or red palm oils and lecithin. It is established that the introduction of the АEC into the fatty base of emulsion products promotes the deceleration of oxidation processes in the product. The new emulsion sauce recipes and technology are scientifically justified.

Criteria for evaluation of functional properties of emulsion foods are formulated. Balanced fat bases of emulsion sauces are simulated by using liquid vegetable oils of various fatty acid groups: oleic, linoleic, and linolenic. The optimum ratio of the components of an antioxidant-emulsifying complex is established. The efficiency of the antioxi-dant-emulsifying complex (АEC) for the emulsion sauce technology is experimentally confirmed with the help of sea-buckthorn or red palm oils and lecithin. It is established that the introduction of the АEC into the fatty base of emulsion products promotes the deceleration of oxidation processes in the product. The new emulsion sauce recipes and technology are scientifically justified.

 emulsion sauce antioxidant lecithin sea-buckthorn oil red palm oil

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