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PROPERTIES OF FORMATION OF PROPERTIES OF MILK-FAT EMULSIONS FOR PRODUCTION OF CREAM PASTES WITH ADDITION OF STABILIZING SYSTEMS
https://doi.org/10.31073/foodresources2022-18-03
Oksana Bodnarchuk
Pages: 30-42
https://doi.org/10.31073/foodresources2022-18-03
Oksana Bodnarchuk
Pages: 30-42
Abstract
By optimizing the ratio of structure stabilizers, it is possible to adjust the composition and properties of the raw material as a basis for milk-fat emulsions. Comparative evaluation of physicochemical properties of milk-fat emulsions and high-fat cream makes it possible to predict their potential for transformation into cream pastes with a given consistency. The aim of the work is to study the physicochemical properties of milk-fat emulsions as a basis for the production of cream pastes. Subject of research: changes in physicochemical properties (effective viscosity, sedimentation resistance) and organoleptic properties (consistency, taste) of cream with fat 35 % depending on the use of different doses of stabilizing systems: colloidal QNA as a stabilizer consistency in the amount of 0.5 to 1.5% and emulsifier demodan U / G - from 0 to 1,0% ("Danisco", Denmark). Methods of research: physicochemical properties (effective viscosity, sedimentation resistance). Results of research. The composition and properties of cream with a cut mass fraction of fat from 70 % to 30 % were studied. It was found that the decrease in the mass fraction of fat and, accordingly, the increase in plasma in the cream, leads to significant changes in physicochemical parameters that characterize the state of the fat emulsion. Therefore, the production of low-fat butter products requires adjustment of the properties of the cream. Mathematical modeling aimed at establishing doses to improve the properties of milk-fat emulsions, increase the process of structure formation and further ensure the required consistency of cream pastes. The optimal doses of co-use of QNA colloid as a consistency stabilizer and demodan emulsifier U / G were determined. It is established that their content should be: for pastes with m.ch. fat 35% - 1.0 + 0.5%. The effectiveness of the joint action of consistency stabilizers and emulsifiers in obtaining milk-fat emulsions was determined by the indicators of effective viscosity. Moreover, the use of emulsifiers had less effect on the effective viscosity of milk-fat emulsions. It was found that changing the studied parameters (effective viscosity, sedimentation resistance) due to the use of structure stabilizers to bring them closer to high-fat cream with a mass fraction of 70% fat can improve the conditions for stabilizing the structure of low-fat products and forming the desired pasty consistency.
Keywords: cream, milk-fat emulsions, stabilizers, emulsifiers, effective viscosity
By optimizing the ratio of structure stabilizers, it is possible to adjust the composition and properties of the raw material as a basis for milk-fat emulsions. Comparative evaluation of physicochemical properties of milk-fat emulsions and high-fat cream makes it possible to predict their potential for transformation into cream pastes with a given consistency. The aim of the work is to study the physicochemical properties of milk-fat emulsions as a basis for the production of cream pastes. Subject of research: changes in physicochemical properties (effective viscosity, sedimentation resistance) and organoleptic properties (consistency, taste) of cream with fat 35 % depending on the use of different doses of stabilizing systems: colloidal QNA as a stabilizer consistency in the amount of 0.5 to 1.5% and emulsifier demodan U / G - from 0 to 1,0% ("Danisco", Denmark). Methods of research: physicochemical properties (effective viscosity, sedimentation resistance). Results of research. The composition and properties of cream with a cut mass fraction of fat from 70 % to 30 % were studied. It was found that the decrease in the mass fraction of fat and, accordingly, the increase in plasma in the cream, leads to significant changes in physicochemical parameters that characterize the state of the fat emulsion. Therefore, the production of low-fat butter products requires adjustment of the properties of the cream. Mathematical modeling aimed at establishing doses to improve the properties of milk-fat emulsions, increase the process of structure formation and further ensure the required consistency of cream pastes. The optimal doses of co-use of QNA colloid as a consistency stabilizer and demodan emulsifier U / G were determined. It is established that their content should be: for pastes with m.ch. fat 35% - 1.0 + 0.5%. The effectiveness of the joint action of consistency stabilizers and emulsifiers in obtaining milk-fat emulsions was determined by the indicators of effective viscosity. Moreover, the use of emulsifiers had less effect on the effective viscosity of milk-fat emulsions. It was found that changing the studied parameters (effective viscosity, sedimentation resistance) due to the use of structure stabilizers to bring them closer to high-fat cream with a mass fraction of 70% fat can improve the conditions for stabilizing the structure of low-fat products and forming the desired pasty consistency.
Keywords: cream, milk-fat emulsions, stabilizers, emulsifiers, effective viscosity
Reference
1. Hinrichs J., Kessler H. G. (1997). Fat Content оf Milk аnd Cream аnd Effect оn Fat Globule Stability. Journal of Food Science. №62. Р. 992–995.
2. Ronholt S., Mortensen, K., Knudsen, J. C. (2013). The effective factors on the structure of butter and other milk fat-based products. Comprehensive Reviews in Food Science and Food Safety. No. 12. Р. 468-482.
3. Rybak O. (2016). Milk fat in structure formation of dairy products: a review. Ukrainian Food Journal. Vol. 510. No. 5. Issue 3. P. 499-514.
4. Leal-Calderon F. (2012). Emulsified lipids: formulation and control of end-use properties. Oilseeds and Fats Crops and Lipids. Vol. 19. No. 2. P. 111-119. https://doi.org/10.1051/ocl.2012.0438.
5. CAS 253, 2006. Codex Alimentarius: Standard 253–2006. Codex standard for dairy fat spreads STAN 253-2006.
6. CAS 279, 1971. Codex Alimentarius: Standard 279–1971. Standard for butter CXS Standard for butter CXS 279-1971.
7. Halukh B., Paska M., Drachuk U., Basarab I. (2016). Vplyv emulhatoriv, stabilizatoriv i strukturoutvoriuvachiv na formuvannia spozhyvchykh vlastyvostei zhyrovykh produktiv. [Influence of emulsifiers, stabilizers and structurants on the formation of consumer properties of fatty products.]. Naukovyi Visnyk Lvivskoho Natsionalnoho Universytetu Veterynarnoi Medytsyny ta Biotekhnolohii Imeni S.Z. Gzhytskoho. [Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies]. №18 (2). Р. 165-170. https://doi.org/10.15421/nvlvet6835. [in Ukrainian].
8. Mollakhalili, N., Mohammadifar, M. A., Naseri, A. R. (2014). Effective factors on the stability of oil-in-water emulsion based Beverage: A Review. Journal of Food Quality and Hazards Control, Vol. 1. P. 67-71.
9. Ipsen R. (2017). Microparticulated whey proteins for improving dairy product texture. International Dairy Journal. No 67. Р. 73-79. https://doi:10.1016/j.idairyj.2016.08.009.
10. Vyshemirskiy F.A., Topnikova E.V., Kuchnova O.A. (1997). Razrabotka trebovaniy k konsistentsii slivochnykh past. [Development of consistency requirements for creamy paste]. Trudy instituta VNIIMS «Aktual'n·yye problemy maslodeliya, assortiment, kachestvo, effektivnost'». [Proceedings of the VNIIMS Institute “Actual problems of oil making, assortment, quality, efficiency”]. Р. 28-29. [in Russian].
11. Bayés-García L., Patel A. R., Dewettinck K., Rousseau D., Sato K., Ueno S. (2015). Lipid crystallization kinetics – roles of external factors influencing functionality of end products. Current Opinion in Food Science. No 4, Р. 32-38. https://doi.org/10.1016/j.cofs.2015.04.005.
12. Gulyayev-Zaytsev S. S. (1986). Rol' molochnoy plazmy v formirovanii struktury i konsistentsii nizkokaloriynogo masla. [The role of milk plasma in the formation of the structure and texture of low-calorie oil]. Molochnaya promyshlennost'. [Dairy industry]. № 12. Р. 24–28. [in Russian].
13. Fredrick E., Walstra P., Dewettinck K. (2009). Factors governing partial coalescence in oil-in-water emulsions. Advances in Colloid and Interface Science. №153(1-2). Р. 30-42. https://doi.org/10.1016/j.cis.2009.10.003.
14. Viriato R. L. S., Queirós M. de S., da Gama M. A. S., Ribeiro A. P. B., Gigante M. L. (2018). Milk fat as a structuring agent of plastic lipid bases. Food Research International. No 111, Р. 120-129. https://doi.org/10.1016/j.foodres.2018.05.015.
15. Topnikova YE. V. (2005). Osobennosti formirovaniya struktury slivochnogo masla ponizhennoy zhirnosti. [Features of the formation of the structure of low-fat butter]. Khraneniye i pererabotka sel'khozsyr'ya. [Storage and processing of agricultural raw materials]. №2. Р. 34–37. [in Russian].
16. Topnikova YE. V. (2004). Izucheniye effektivnosti ispol'zovaniya stabilizatorov struktury pri vyrabotke slivochnogo masla ponizhennoy zhirnosti. [Study of the effectiveness of the use of structure stabilizers in the production of low-fat butter]. Khraneniye i pererabotka sel'khozsyr'ya. [Storage and processing of agricultural raw materials]. № 5. Р. 23–26. [in Russian].
17. Zobkova, Z.S. (2007). Pishchev·yye veshchestva, formiruyushchiye konsistentsiyu i nov·yye svoystva molochnykh produktov. [Nutrients that form the consistency and new properties of dairy products]. Molochnaya promyshlennost'. [Dairy industry]. №10. Р.18-19. [in Russian].
18. Dorozhkina T., Bukhmet M. (2012). Pravil'nyy vybor emul'gatora – zalog uspekha margarina na rynke. [The right choice of emulsifier is the key to the success of margarine on the market]. Maslozhirovaya promyshlennost'. [Oil and fat industry]. №1. Р. 32–34. [in Russian].
19. Ipatova, L.G., Zadorozhnaya, D.G. Malchenko O.A. Fosfolipidy v pishchevykh emul'siyakh, obogashchennykh funktsional'nymi ingradiyentami. [Phospholipids in food emulsions enriched with functional ingredients]. Maslozhirovaya promyshlennost'. [Oil and Fat Industry]. 1999. №2. Р. 17–19. [in Russian].
20. Fedyakina Z., Gorshkova L., Rubina L. (2007). Zhirov·yye emul'sii. Trebovaniya k emul'gatoram v svete sovremennykh sendentsiy sazvitiya margarinovogo proizvodstva. [Fat emulsions. Requirements for emulsifiers in the light of modern trends in the development of margarine production]. Olіyno-zhiroviy kompleks. [Oil and fat complex]. №3(18). Р. 58–62. [in Russian].
21. Bogdanova N. S. (2013). Modifitsirovann·yye krakhmaly dlya proizvodstva plavlenykh syrnykh produktov. [Modified starches for the production of processed cheese products]. Materialy mezhdunarodnoy nauchno-prakticheskoy konferentsii. Sovremenn·yye problemy tekhniki i tekhnologii pishchevykh proizvodstv. [Proceedings of the international scientific-practical conference. Modern problems of technology and technologyfood production]. Barnaul, Р. 87–90. [in Russian].
22. Ghalukh B.I. (2016). Osnovni naprjamky formuvannja emuljsijnykh zhyrovykh produktiv, jaki volodijutj funkcionaljnymy vlastyvostjamy. [The main directions of formation of emulsion fatty products that have functional properties].Naukovyi Visnyk Lvivskoho Natsionalnoho Universytetu Veterynarnoi Medytsyny ta Biotekhnolohii Imeni S.Z. Gzhytskoho. [Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies]. №18 (4). Р. 45-53. [in Ukrainian].
23. Ghalukh B.I., Paska M.Z., Drachuk U.R. (2014). Doslidzhennja stijkosti majoneznykh emuljsij vyghotovlenykh iz vykorystannjam kharchovykh volokon. Investigation of the stability of mayonnaise emulsions made using dietary fiber]. [Naukovyi Visnyk Lvivskoho Natsionalnoho Universytetu Veterynarnoi Medytsyny ta Biotekhnolohii Imeni S.Z. Gzhytskoho. [Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies]. №16 (4). Р. 21-30. [in Ukrainian].
24. Vaytkus V., Kazlauskayte E., Malakauskene B. (1981). Modifikatsiya metodiki opredeleniya effektivnosti gomogenizatsii moloka po otstaivaniyu zhira. [Modification of the method for determining the effectiveness of homogenization of milk to settle fat]. Trudy Lit. filiala VNIIMS. Vil'nyus. Vyp. KHU. [Proceedings of the Lit. branch of VNIIMS. Vilnius]. Р. 112 -115. [in Russian].
25. Lapach S. N., Chubenko A. V., Babich P. N. (2001). Statisticheskiye metody v mediko-biologicheskikh issledovaniyakh s ispol'zovaniyem Excel: uchebnoye posobiye. [Statistical methods in biomedical research using Excel]. Morion: Kiyev, 2001. 408 р. [in Russian].
26. Oborina M. V., Vyshemirskiy F. A., Topnikova Ye. V. (2003). Vliyaniye stabilizatorov struktury na svoystva slivok kak syr'ya dlya proizvodstva masla ponizhennoy zhirnosti. [Influence of structure stabilizers on the properties of cream as a raw material for the production of low-fat oil]. Sbornik materialov nauchno-prakticheskoj konferencii. Maslo. Syr. Stostoyaniye, problemy, perspektivy razvitiya. [Collection of materials of Scientificand Practical Conference. Oil. Cheese. Status, problems, prospects of development]. Uglich, Р. 40-41. [in Russian].
1. Hinrichs J., Kessler H. G. (1997). Fat Content оf Milk аnd Cream аnd Effect оn Fat Globule Stability. Journal of Food Science. №62. Р. 992–995.
2. Ronholt S., Mortensen, K., Knudsen, J. C. (2013). The effective factors on the structure of butter and other milk fat-based products. Comprehensive Reviews in Food Science and Food Safety. No. 12. Р. 468-482.
3. Rybak O. (2016). Milk fat in structure formation of dairy products: a review. Ukrainian Food Journal. Vol. 510. No. 5. Issue 3. P. 499-514.
4. Leal-Calderon F. (2012). Emulsified lipids: formulation and control of end-use properties. Oilseeds and Fats Crops and Lipids. Vol. 19. No. 2. P. 111-119. https://doi.org/10.1051/ocl.2012.0438.
5. CAS 253, 2006. Codex Alimentarius: Standard 253–2006. Codex standard for dairy fat spreads STAN 253-2006.
6. CAS 279, 1971. Codex Alimentarius: Standard 279–1971. Standard for butter CXS Standard for butter CXS 279-1971.
7. Halukh B., Paska M., Drachuk U., Basarab I. (2016). Vplyv emulhatoriv, stabilizatoriv i strukturoutvoriuvachiv na formuvannia spozhyvchykh vlastyvostei zhyrovykh produktiv. [Influence of emulsifiers, stabilizers and structurants on the formation of consumer properties of fatty products.]. Naukovyi Visnyk Lvivskoho Natsionalnoho Universytetu Veterynarnoi Medytsyny ta Biotekhnolohii Imeni S.Z. Gzhytskoho. [Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies]. №18 (2). Р. 165-170. https://doi.org/10.15421/nvlvet6835. [in Ukrainian].
8. Mollakhalili, N., Mohammadifar, M. A., Naseri, A. R. (2014). Effective factors on the stability of oil-in-water emulsion based Beverage: A Review. Journal of Food Quality and Hazards Control, Vol. 1. P. 67-71.
9. Ipsen R. (2017). Microparticulated whey proteins for improving dairy product texture. International Dairy Journal. No 67. Р. 73-79. https://doi:10.1016/j.idairyj.2016.08.009.
10. Vyshemirskiy F.A., Topnikova E.V., Kuchnova O.A. (1997). Razrabotka trebovaniy k konsistentsii slivochnykh past. [Development of consistency requirements for creamy paste]. Trudy instituta VNIIMS «Aktual'n·yye problemy maslodeliya, assortiment, kachestvo, effektivnost'». [Proceedings of the VNIIMS Institute “Actual problems of oil making, assortment, quality, efficiency”]. Р. 28-29. [in Russian].
11. Bayés-García L., Patel A. R., Dewettinck K., Rousseau D., Sato K., Ueno S. (2015). Lipid crystallization kinetics – roles of external factors influencing functionality of end products. Current Opinion in Food Science. No 4, Р. 32-38. https://doi.org/10.1016/j.cofs.2015.04.005.
12. Gulyayev-Zaytsev S. S. (1986). Rol' molochnoy plazmy v formirovanii struktury i konsistentsii nizkokaloriynogo masla. [The role of milk plasma in the formation of the structure and texture of low-calorie oil]. Molochnaya promyshlennost'. [Dairy industry]. № 12. Р. 24–28. [in Russian].
13. Fredrick E., Walstra P., Dewettinck K. (2009). Factors governing partial coalescence in oil-in-water emulsions. Advances in Colloid and Interface Science. №153(1-2). Р. 30-42. https://doi.org/10.1016/j.cis.2009.10.003.
14. Viriato R. L. S., Queirós M. de S., da Gama M. A. S., Ribeiro A. P. B., Gigante M. L. (2018). Milk fat as a structuring agent of plastic lipid bases. Food Research International. No 111, Р. 120-129. https://doi.org/10.1016/j.foodres.2018.05.015.
15. Topnikova YE. V. (2005). Osobennosti formirovaniya struktury slivochnogo masla ponizhennoy zhirnosti. [Features of the formation of the structure of low-fat butter]. Khraneniye i pererabotka sel'khozsyr'ya. [Storage and processing of agricultural raw materials]. №2. Р. 34–37. [in Russian].
16. Topnikova YE. V. (2004). Izucheniye effektivnosti ispol'zovaniya stabilizatorov struktury pri vyrabotke slivochnogo masla ponizhennoy zhirnosti. [Study of the effectiveness of the use of structure stabilizers in the production of low-fat butter]. Khraneniye i pererabotka sel'khozsyr'ya. [Storage and processing of agricultural raw materials]. № 5. Р. 23–26. [in Russian].
17. Zobkova, Z.S. (2007). Pishchev·yye veshchestva, formiruyushchiye konsistentsiyu i nov·yye svoystva molochnykh produktov. [Nutrients that form the consistency and new properties of dairy products]. Molochnaya promyshlennost'. [Dairy industry]. №10. Р.18-19. [in Russian].
18. Dorozhkina T., Bukhmet M. (2012). Pravil'nyy vybor emul'gatora – zalog uspekha margarina na rynke. [The right choice of emulsifier is the key to the success of margarine on the market]. Maslozhirovaya promyshlennost'. [Oil and fat industry]. №1. Р. 32–34. [in Russian].
19. Ipatova, L.G., Zadorozhnaya, D.G. Malchenko O.A. Fosfolipidy v pishchevykh emul'siyakh, obogashchennykh funktsional'nymi ingradiyentami. [Phospholipids in food emulsions enriched with functional ingredients]. Maslozhirovaya promyshlennost'. [Oil and Fat Industry]. 1999. №2. Р. 17–19. [in Russian].
20. Fedyakina Z., Gorshkova L., Rubina L. (2007). Zhirov·yye emul'sii. Trebovaniya k emul'gatoram v svete sovremennykh sendentsiy sazvitiya margarinovogo proizvodstva. [Fat emulsions. Requirements for emulsifiers in the light of modern trends in the development of margarine production]. Olіyno-zhiroviy kompleks. [Oil and fat complex]. №3(18). Р. 58–62. [in Russian].
21. Bogdanova N. S. (2013). Modifitsirovann·yye krakhmaly dlya proizvodstva plavlenykh syrnykh produktov. [Modified starches for the production of processed cheese products]. Materialy mezhdunarodnoy nauchno-prakticheskoy konferentsii. Sovremenn·yye problemy tekhniki i tekhnologii pishchevykh proizvodstv. [Proceedings of the international scientific-practical conference. Modern problems of technology and technologyfood production]. Barnaul, Р. 87–90. [in Russian].
22. Ghalukh B.I. (2016). Osnovni naprjamky formuvannja emuljsijnykh zhyrovykh produktiv, jaki volodijutj funkcionaljnymy vlastyvostjamy. [The main directions of formation of emulsion fatty products that have functional properties].Naukovyi Visnyk Lvivskoho Natsionalnoho Universytetu Veterynarnoi Medytsyny ta Biotekhnolohii Imeni S.Z. Gzhytskoho. [Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies]. №18 (4). Р. 45-53. [in Ukrainian].
23. Ghalukh B.I., Paska M.Z., Drachuk U.R. (2014). Doslidzhennja stijkosti majoneznykh emuljsij vyghotovlenykh iz vykorystannjam kharchovykh volokon. Investigation of the stability of mayonnaise emulsions made using dietary fiber]. [Naukovyi Visnyk Lvivskoho Natsionalnoho Universytetu Veterynarnoi Medytsyny ta Biotekhnolohii Imeni S.Z. Gzhytskoho. [Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies]. №16 (4). Р. 21-30. [in Ukrainian].
24. Vaytkus V., Kazlauskayte E., Malakauskene B. (1981). Modifikatsiya metodiki opredeleniya effektivnosti gomogenizatsii moloka po otstaivaniyu zhira. [Modification of the method for determining the effectiveness of homogenization of milk to settle fat]. Trudy Lit. filiala VNIIMS. Vil'nyus. Vyp. KHU. [Proceedings of the Lit. branch of VNIIMS. Vilnius]. Р. 112 -115. [in Russian].
25. Lapach S. N., Chubenko A. V., Babich P. N. (2001). Statisticheskiye metody v mediko-biologicheskikh issledovaniyakh s ispol'zovaniyem Excel: uchebnoye posobiye. [Statistical methods in biomedical research using Excel]. Morion: Kiyev, 2001. 408 р. [in Russian].
26. Oborina M. V., Vyshemirskiy F. A., Topnikova Ye. V. (2003). Vliyaniye stabilizatorov struktury na svoystva slivok kak syr'ya dlya proizvodstva masla ponizhennoy zhirnosti. [Influence of structure stabilizers on the properties of cream as a raw material for the production of low-fat oil]. Sbornik materialov nauchno-prakticheskoj konferencii. Maslo. Syr. Stostoyaniye, problemy, perspektivy razvitiya. [Collection of materials of Scientificand Practical Conference. Oil. Cheese. Status, problems, prospects of development]. Uglich, Р. 40-41. [in Russian].
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