R. VLASEVA1, M. IVANOVA1, N. PETKOVA1, P. DENEV1, A. STOYANOVA1 and M. SCHREINER2
1 University of Food Technologies, BG – 4002 Plovdiv, Bulgaria
2 University of Natural Resources and Life Sciences, Vienna, Austria
VLASEVA, R., M. IVANOVA, N. PETKOVA, P. DENEV, A. STOYANOVA and M. SCHREINER, 2014. Obtaining Stable Food Emulsions Between Milk and Corn Oil. Bulg. J. Agric. Sci., 20: 1085-1089
The possibilities of preparing stable food emulsions by replacing the milk fat with corn oil in various amounts were studied. For emulsification of corn oil in the milk were used emulsifiers – glycerolmonostearate, soy lecithin and sunflower lecithin, in concentrations 1g.dm-3. It has been found that the emulsions with lycerolmonostearate by concentration of vegetable oil – 80 cm3.dm-3 and in combination with milkfat - 40 cm3.dm-3 and corn oil - 40 cm3.dm-3 are most stable.