The influence of hydrolysed vegetable proteins on the quality of the emulsion system

Renata Balachnina. Master's thesis / The thesis supervisor - prof. Jurga Bernatonienė. Lithuanian University of Health Sciences. Medicine Academy. Faculty of Pharmacy. Department of Pharmaceutical Technology and Social Pharmacy. Kaunas, 2018. Research of the Influence of Hydrolysed Vegetable Proteins on the Quality of the Emulsion System. The aim of the research: is to determine the emulsion properties of the complex „Prolevis-lq- (wd)ˮ of hydrolyzed vegetable proteins and co-used emulsifiers and their influence on the quality of emulsion systems. Research tasks and methods: to produce a stable emulsion system; To evaluate the influence of hydrolysed vegetable protein to microstructural properties in the comparative lipophilic phases; To determine the influence of hydrolysed vegetable proteins to stability of emulsion system; To determine and evaluate the organoleptic properties of samples by questionnaire survey method. Methods: The emulsion system was made using mass method. In order to evaluate quality of emulsion, a differential centrifugation test, a texture analysis, a microscopic test, a heating – freezing cycle, a viscosity value and pH value determination were performed. The object of the research: is emulsion systems with different quantities of polyglyceryl-4-laurate/succinate and different lipophilic phases (caprylic capric triglycerides/olive oil) and 2% of complex „Prolevis-lq-(wd) ˮ of hydrolysed vegetable proteins. Research results and conclusions: The results of the research showed that the viscosity of the comparative lipophilic phases varies in proportion to the concentration of polyglyceryl-4-laurate/ succinate in them, but did not show statistically significant results (p>0,05). The length of viscosity between the comparable lipophilic phases was achieved at a polyglyceryl-4-laurate/succinate concentration of 5%. Hydrolysed vegetable proteins showed statistically significant results (p