Dietary protein and fat emulsions, processed by ultrasound and pulsed magnetic field

Abstract

For the baking of baked goods in order to save fats, different types of endorsement and protein-fatty emulsions which are used as ingredients in goods and for the protection of metal moulds from burning. Usually emulsion is prepared on bakery enterprises by National State Standard Р 51785–2001, involving mechanical beating up of ingredients. The authors suggested and studied the way of manufacturing of more stable food protein-fatty emulsions using ultrasonic transmitter with rigid neodymium magnets on its thickener. As ingredients, there were applied curd whey diluted with water, unpurified sunflower oil and sunflower phosphatides. Ratio of whey and water is 1:7. Physical effects of ultrasound and field of magnets in contact layer of liquid ingredients being dispersed have increased the viscosity and dispersion of protein-fatty emulsions. Hypothesis of increase of stability and sterility of protein-fatty emulsion by the selection of parameters of magnetic field and power of ultrasound transmitter is confirmed experimentally. Microscopic analysis shows high degree of homogeneity of emulsion under the time of processing 3-4 minutes and intensity of ultrasound 2 W/cm2, that is energetically profitable. There was revealed synergism of influence of physical effects of ultrasound and magnetic field on the durability and steadiness of emulsion to mechanical and temperature effect and also cidal effect, prolonging terms of product using. Manufacture of emulsions by the declared way using the ultrasound and magnetic field of constant neodymium magnets decreases number of injected elements-emulsifiers by 3-4 times or excludes their use at all. Existing piezoelectric ultrasound units as well as neodymium magnets have small sizes and low energy consumption, easily built into the line of continuous manufacture of emulsion for the bread production. Such emulsions are less demanding to the storage and transportation.