POSSIBILITIES OF USE OF DOUBLE EMULSIONS IN THE FOOD INDUSTRY
Authors
Irina V. Kalinina
South Ural State University, Chelyabinsk
Natalia V. Naumenko
South Ural State University, Chelyabinsk
Uday Bagale
South Ural State University, Chelyabinsk
Ammar M.Y. Kadi
South Ural State University, Chelyabinsk
Artem V. Malinin
South Ural State University, Chelyabinsk
Aram V. Tsaturov
South Ural State University, Chelyabinsk
Keywords:
double emulsion, emulsifier, food system, biologically active substances.
Abstract
The use of emulsions in the food industry is gaining more and more relevance. These systems make it possible to obtain new generation products with desired properties and targeted delivery of biologically active substances to the human body. The use of modern approaches in the technologies for creating emulsions and their implementation in the production of dual systems
makes it possible to achieve renewal of the properties of the resulting products (improvement of organoleptic properties, preservation of freshness and high nutritional value of the product at all stages of its storage), protection of labile ingredients during the technological and digestive processes, controlled release of biologically active compounds and regulation of their stability and digestibility. The use of double emulsions is an environmentally friendly technology that can be applied in the food industry to develop new food systems enriched with biologically active substances useful to humans.
Currently, special attention is paid to the development and use of useful products obtained without the use of chemical ingredients, which makes this approach relevant and promising both in scientific and practical terms. Currently, the most common method for preparing double emulsions is the two-stage emulsification procedure. This method of obtaining is quite simple to use, but it has the main drawback – the low stability of the resulting system. Therefore, modern research is aimed at developing new approaches to stabilize the system of double emulsions, for example, the use of ultrasonic treatment, methods of phase inversion of microfluidic devices with glass capillaries, membrane emulsification, etc.
Author Biographies
Irina V. Kalinina, South Ural State University, Chelyabinsk
doctor of technical sciences, professor of the department of food technology and biotechnology
Natalia V. Naumenko, South Ural State University, Chelyabinsk
Doctor of Sciences (Engineering), Professor of the Department of Food Technology and Biotechnology
Uday Bagale, South Ural State University, Chelyabinsk
Doctor of Philosophy, Department of Chemical Engineering, National Institute of
Technology (Warangal, Telangana State, India)
Ammar M.Y. Kadi, South Ural State University, Chelyabinsk
Post-graduate student at the Department of Food and Biotechnologies
Artem V. Malinin, South Ural State University, Chelyabinsk
Senior laboratory assistant at the Department of Food and Biotechnologies
Aram V. Tsaturov, South Ural State University, Chelyabinsk
Post-graduate student at the Department of Food and Biotechnologies
