Obtaining Stable Food Emulsions between Milk and Corn Oil

R. VLASEVA¹, M. IVANOVA¹, N. PETKOVA¹, P. DENEV¹, A. STOYANOVA¹ and M. SCHREINER^2
1 University of Food Technologies, BG – 4002 Plovdiv, Bulgaria
² University of Natural Resources and Life Sciences, Vienna, Austria

Abstract

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.

Key words: food emulsion, corn oil
Abbreviations: glycerolmonostearat (GMS); soy lecithin (SoyL); sunflower lecithin (SL); control sample (C); European union (EU); lowest standard deviation (LSD); standard deviation – (SD); oil-in-water emulsion - O/W

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