ARGUMENTATION OF EMULSIFIER PART IN THE RECIPE OF FOAM AND EMULSION DAIRY PRODUCTS CONTAINING VEGETABLE FATS

Abstract. The study provides argumentation of a recipe for foam and emulsion dairy products containing vegetable fats. The aim of the study is to examine the impact of major recipe components on foaming capacity and foam stability. The task of creating persistent emulsion systems with a foamy structure is possible due to the use of scientifically-based blend of surfactants, vegetable oils, and stabilizers, which provide the necessary technological properties of semi-finished and organoleptic properties of finished products. Foaming capacity and foam stability were determined by the Lurie method. Surfactants are usually E472e (esters of glycerol and diacetyl tartaric acid ester of mono- and diglycerides DATEM), E472b (lactic acid esters of mono- and diglycerides LACTEM), E322 (lecithin). Selected surfactants provide direct formation of the emulsion with further interphase absorption layers along with the milk proteins at the temperature of 80... 85 ° C. In addition, they support desorption of milk proteins from the interphase surface at the temperature of 3... 13 ° C while whipping. It results in a partial inversion of the emulsion phase leading to the converse emulsion and fat crystallization. The studies allowed finding the rational content of dry and skimmed milk (3.5%), E472e (0.6%), E472b (0.4%), E322 (0.3%). These components provide texture of foam and emulsion dairy products and semi-finished products with the high foaming capacity, form stability and flexible consistency